Sheep meat consumption and cuts




Lamb consumption and choosing the right cut

Quick facts
• • • • • • •	UK lamb consumption totals about 358,000 tonnes annually (carcase weight equivalent). Over one-third of this is eaten outside of the home. Mutton is not widely eaten in the UK. Consumption of lamb is lower than for either beef or pork, although it is particularly popular among older consumers. In 2005 UK per capita consumption of lamb averaged 5.8 kg. More than a third of lamb eaten in the UK is imported from New Zealand. Roast leg of lamb remains the most popular choice of lamb cut in the UK. Leg steaks and chops command twice the retail price of shoulder cuts and mince. Although over two-thirds of lamb is sold through supermarkets, traditional butchers retain a market share of 21%, more important than for the other meat categories. 63.9% of households purchased fresh/frozen lamb in 2006

Where consumers buy lamb				GB Retail Sales 52wk Summary as at December 2006 of Fresh/Frozen lamb

Multiple retailers Butchers Co-op grocers Freezer centres Other		68% 18% 3% 5.2% 5.8%		Value Volume No of households who purchased lamb Avg 4 wkly weight of purchase	£565m 96537 tonnes 63.9% 1.2kg


GB Household Consumption of processed lamb 2005 Total tonnage 47,900 Ready meals account for 42%
What are the different sheep meat cuts …. and how do I cook them?
Split of lamb carcase
			Side Half a carcase, split lengthways, bones removed and rolled provides a large cylindrical roasting joint ideal for the foodservice sector.
			Leg Boneless rolled joints (and mini joints) are increasingly popular and easy to carve. Leg steaks, either bone-in or boneless can be grilled, fried or barbequed. Whole or half leg joints (knuckle or fillet) are also popular.

			Shank Traditionally left as part of the leg, lamb shank is becoming increasingly popular as a cut in its own right. Slow moist cooking results in a tender dish.
			Chump Supplied as chump chops or steaks for grilling or frying. These are the most substantial of lamb chops.
			Leg and chump When boned and rolled this provides a good-sized roasting joint.
			Shoulder The shoulder is an economical joint for roasting and can be provided on the bone, as a half shoulder (blade or knuckle), or as a rolled boneless joint for easy carving. It can also be cut into shoulder steaks or cubes for braising or a casserole.
			Loin Traditional loin chops contain a small T-shaped bone. Double loin chops are cut from an un-split carcase. The loin also provides boneless loin and heart shaped valentine steaks. Chops are ideal to grill, fry or BBQ.
Source: EBLEX Click here to download a poster showing the breakdown of a lamb carcase by cut
			Breast The breast joint is usually prepared boned and rolled and can be ready-stuffed. Being a more fatty joint it is best roasted on a rack.
			Cutlets come from the best end of neck and are ideal for grilling. When kept together the cutlets form roasts for special occasions: a rack, saddle or crown.

			Neck fillets Meat cut from the scrag (neck) is used for slow cooking in casseroles.
			Diced Diced lamb is usually produced from the leg, chump, shoulder or neck. It is ideal for casseroles or stir-frying. When produced from the leg and diced into even sized pieces it is ideal for kebabs.

			Mince Mince can be prepared from any combination of cuts but is usually prepared from the forequarter, shoulder or breast. Widely used in the foodservice sector its versatility makes it ideal for use in dishes such as shepherd’s pie and moussaka, or lamb products such as burgers or grill sticks.
			Liver Frying, often with onions or bacon, brings out the delicate flavour of lambs liver. It is also suitable for a casserole.

For more information: Services, publications & websites RMIF Processing a sheep carcase Eblex – Guide to cooking and choosing Lamb IGD Consumer Guides Meatmatters.com Cooking Guidelines for lamb cuts MLC economics publications Meat Buyers Guide for Caterers Or call Meat Trades Journal direct on 0800 6526512