Show Demonstration Agent Says Things to Know About Lomb Lamb By Carolyn Garrison Extension Agent Lamb Iamb grades indicate the rel quality of the melt meat Grads Grades do not pertain to its wholesomeness or its nutritive value Government grades of lamb from high to low are arc USDA Prime USDA Choice USDA Good USDA Utility and USDA Cull WHEN YEARLY mutton and mutton Is officially graded the grade stamp will show how the terns yearly mutton or mutton along with grade designation What cuts of Lamb Select I lamb with a cooking method and your our food budget in mind The cost of lamb varies con con- considerably with the popularity conj of the rut The following cuts range from low to high in inI I price I FOR THE mo most t in economy from rom lamb the breast shani shank I and neck sections provide lamb for stews stew's and ground lamb patties Some of these patties I have beef and pork added and may be encircled with baron and fastened with skewers An An- Another other method of using these cuts is to slit a pocket in the I whole breast and stuff tuff with Ground lamb I The economical shoulder of lamb provides shoulder houlder chops and roasts Leg of lamb is excellent ex- ex I exI for roasting and yields the greatest amount of meat i front from the dressed lamb carcass THE RIB section of lamb in- in includes I ITHE includes the rib eye chops and can be sometimes purchased in roast form This section of lamb Jamb is more expensive From the loin section of lamb cuts available include lamb loin chops which have a shape T-shape bone Cuts front from this section are arc the most expensive ive Con Consumers umers should remember that a pound 12 dressed lamb contains only 9 percent loin Next ext week Iek this column will have cooking and serving tips for lamb |