Handbook on Cutting Lamb is a practical meat-processing guide prepared for the United States Army by the National Live Stock and Meat Board. The handbook was created to teach military cooks and butchers how to efficiently break down an entire lamb carcass into roasts, chops, stew meat, and other usable cuts. Through detailed photographs and step-by-step instructions, the guide demonstrates how to maximize yield while maintaining uniform cuts suitable for large-scale food preparation.
The handbook begins by explaining the major sections of a lamb carcass and how each area can be used. Detailed charts illustrate the location of bones, the division of the carcass into primary cuts, and expected yields from various portions. Readers are guided through the process of separating the carcass into legs, loin, rack, shoulders, breasts, shanks, and neck sections before progressing into more advanced butchering techniques.
A large portion of the guide focuses on producing boneless roasts and stew meat. Illustrated instructions show how to remove bones from legs, loins, racks, shoulders, breasts, shanks, and neck sections while preserving as much usable meat as possible. The publication also explains how different cuts can be prepared as roasts, chops, or stew meat depending on the intended use. These procedures are demonstrated with extensive photographs that make the techniques easier to understand for beginners and experienced processors alike.
The final sections cover cooking methods, menu planning, carving techniques, sanitation practices, meat block maintenance, kitchen cleanliness, tool care, and workplace safety. Recommended roasting, stewing, broiling, and panbroiling procedures are included along with practical advice for maintaining knives, saws, work surfaces, and food preparation areas. As a result, the handbook serves not only as a butchering guide but also as a general reference for meat processing and food-service operations.
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