A Lamb Carcass Generally Weighs

Q5: The loin has no ribs.

Q6: Frenched chops are cut from the:<br>A)leg<br>B)rack<br>C)shoulder<br>D)loin

Q7: The primal rack is also known as

Q8: The flank is commonly used in shepherd's

Q9: Boneless loin eye muscle of lamb produces

Q11: All of the primal loin meat is

Q12: Lamb that has not eaten grass is:<br>A)spring

Q13: Lamb shanks are often:<br>A)braised<br>B)roasted<br>C)sautéed<br>D)grilled

Q14: Lamb is generally regarded as tender throughout.

Q15: When the carcass of lamb is reduced