_Roasts_.—Allow ¾ pound per serving for bone-in roasts (leg, shoulder) and ½ pound per serving for boneless roast (bone and rolled shoulder). _Ground lamb and stew_.—Allow ½ pound per serving. Carcass Cutting Equipment Elaborate and expensive equipment is not necessary, but certain items are essential. The following equipment is recommended: 1. Steel. 2. Boning knife. 3. Meat saw. 4. Freezer paper (see section on “wrapping”). 5. Freezer tape. 6. Meat grinder (electric or hand powered). Cutting the Carcass Begin cutting the lamb carcass by removing the thin cuts—the breast, flank, and foreleg. Lay the carcass on its side and mark a cutting line from the elbow joint of the foreleg to the front part of the hindleg. Most of the flank can be removed by starting the cut between the legs at the cod or udder fat where the flank begins. Figure 44 shows this cut made in a straight line from the front of the hindleg to the elbow joint. More of the rear flank and lower ribs can be removed by making the cut higher, near the hindleg. However, the cut across the lower shoulder should be as close to the joint on the foreleg as possible to leave the shoulder roast large. [Illustration: Man sawing off flank] Figure 44.—Steamling. After removing the thin cuts from both sides, remove the kidneys, kidney fat, and diaphragm (fig. 45), if not removed at slaughter. Turn the carcass over on to the cut surfaces and remove the neck. Cross sectional cuts make neck chops, which should be braised; or the neck may be cut off flush with the top of the shoulder and added to stew or ground lamb (figs. 46 and 47). [Illustration: Kidneys with fat attached lying next to carcass] Figure 45.—Kidney and kidney fat. [Illustration: Man sawing through neck] Figure 46.—Neck chops or slices. [Illustration: Neck chops lying next to carcass] Figure 47.—Neck chops or slices. The trimmed carcass is separated into four primal cuts, each with different characteristics (figs. 48 and 49). A cut between the fifth and sixth ribs removes the shoulder. Another cut between the 12th and 13th (last) rib separates the rib from the loin (the 13th rib remains in the loin). The loin and legs are separated just in front of the hipbones by cutting through the small of the back where the curve of the leg muscles blend into the loin. This is the cut being made in Figure 48. [Illustration: Man making third saw cut across carcass] Figure 48.—Preparing four primal cuts. [Illustration: Carcass cut into four pieces] Figure 49.—Preparing four primal cuts.