L
B
P
H
P
- Lamb
- /
- Carcass middle
- /
Loin, long with hip
Leg removed from loin between the 1st and 2nd tail bones so that the hip remains with the loin. Shoulder cut from the forequarter and neck cut across the shoulder so that all 13 ribs remain attached to the loin. The flank is cut from the loin 9 cm from the muscle as measured on the 11th rib.