The lamb carcass (Figure 26) is broken into four primals: front, leg, loin, and flank. The lamb front is then broken into four sub-primals: the lab shoulder, neck, fore shank, and breast.

seven ribs

A rack of lamb or carré d’agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops.

How many ribs half rack lamb? Ribs 5 – 12 are the rack. I don’t remember how the 13th rib, as much a part of the loin as the rib, is used — if at all. If you order “rack of lamb” in a restaurant, you are nearly always served a half-rack — that is to say, 2 double chops or 4 ribs.

The five primal cuts of lamb are shoulder, breast, rack, loin, and leg.

How to choose the right cut of lamb

• SHOULDER. This part of the animal works hard, so the meat from a lamb’s shoulder is full of flavour.
• CHOP/RACK. Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender.
• LOIN CHOP.
• RUMP.
• LEG.
• SHANK.
• NECK.

Lamb is the healthier choice Despite being fattier than beef, lamb tends to be grass-fed, and as such, it tends to have plenty of omega-3 fatty acids – in fact, even more than grass-fed beef does, according to Cafe Evergreen. In moderation, lamb can be a good source of stuff like vitamin B, zinc, iron, and selenium.

I typically use bone-in lamb shanks, shoulder, and stew meat for lamb curry because of the additional flavor and marrow goodness you can get from the bones. By the end of cooking the meat just falls off the bones making it really easy to pick out the bones before serving.

Australian lamb, like that from New Zealand lamb, tends to come from smaller animals that have been entirely grass-fed on open pasture. It is leaner and has a deeper flavor than American lamb. It tends to be the smallest in the lot, with a remarkably delicate flavor and a very tender texture.

“A lot of this comes down to different production methods and smaller flocks which means higher costs from reduced economies of scale and climatic conditions such as a winter fall of snow can require the seasonal purchase of feed,” he said.

Lamb is expensive in the U.S. because Lamb lost its place in the American diet due to WWII. Due to rationing, supplies of meat were rationed. Beef and pork were not readily available. So, mutton, that is the meat from old sheep was what Americans had to eat.

Australian Lamb: The lambs were raised primarily for their wool and the meat was almost a by-product of that industry. Today Aussie lamb is also raised for consumption to a specific size and weight which produces a quality product that is less expensive than American domestic lamb.

Lamb Production

However, lamb meat has a unique smell compared to other meats, and some people may not be fond of it. Actually, the cause of the smell is the grass the sheep eats. Grass contains “chlorophyll” which is an organic compound of “phytol” which produces the distinctive odor.

The World’s Best Lamb Comes from Dingle, Ireland.

Australia

Wagyu beef

This is because lamb is a relatively lean and nutrition-packed meat. A three-ounce cut of cooked lamb delivers about 25 grams of protein, plus good quantities of potassium and vitamin B-12. It’s also a good source of iron, magnesium, selenium, and omega-3 fatty acids.

When it comes to overall health, saturated fat should be limited as much as possible. Lamb typically has more saturated fat — which can raise your levels of bad cholesterol, putting you at higher risk of cardiovascular disease — than beef or pork.

We often hear “good fat” or “bad fat”, but lamb meat consists of unsaturated fat which is considered to be a “good fat”. Unsaturated fats are found in fish and vegetables. These fats help prevent arteriosclerosis, blood clots, and assist in lowering blood pressure and “bad” cholesterol levels.

What meat has the most protein?

• Turkey Breast. Shutterstock. Protein, per 4 ounces: 26.7 grams.
• Bison steak. Shutterstock. Protein, per 4 ounces: 26.4 grams.
• Elk steak. Shutterstock.
• Emu steak. Shutterstock.
• Beef steak. Shutterstock.
• Ostrich steak. Shutterstock.
• Rabbit. Shutterstock.
• Ground bison. Shutterstock.

The leanest beef cuts include round steaks and roasts (round eye, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder and arm roasts. The leanest pork choices include pork loin, tenderloin, center loin, and ham. Choose extra lean ground beef. The label should say at least “90% lean”.

The science is clear that up to 3 whole eggs per day are perfectly safe for healthy people. Summary Eggs consistently raise HDL (the “good”) cholesterol. For 70% of people, there is no increase in total or LDL cholesterol. Some people may experience a mild increase in a benign subtype of LDL.

14 Easy Ways to Increase Your Protein Intake

1. Eat your protein first.
2. Snack on cheese.
3. Replace cereal with eggs.
4. Top your food with chopped almonds.
5. Choose Greek yogurt.
6. Have a protein shake for breakfast.
7. Include a high protein food with every meal.
8. Choose leaner, slightly larger cuts of meat.

People following a low carb, high protein diet can include the following foods in their meals:

• eggs.
• fish and shellfish.
• meat.
• poultry.
• certain dairy.
• nonstarchy vegetables.
• seeds.
• soy.

Based on the current evidence, we conclude that to maximize anabolism one should consume protein at a target intake of 0.4 g/kg/meal across a minimum of four meals in order to reach a minimum of 1.6 g/kg/day.