Interactive Chart
The Cut Map
Where every cut sits on the animal. Pick a species, then hover a primal or a cut name to light it up on the chart — and hover the chart to find the cuts in each primal.
Lamb · 7 primals
Neck
2- Lamb NeckA heavily worked, collagen-rich cut from the cervical vertebrae that dissolves into unctuous, deeply flavoured stew meat with long, slow cooking.
- Lamb Rack — French Trim (Carré)The eight-rib best-end rack of lamb, frenched to expose gleaming white bones — one of the most elegant roasting cuts in the classical repertoire.
Shoulder
2- Goat — Whole Leg, Shoulder Chop & Curry CutThree essential goat cuts — the whole hind leg, the cross-cut shoulder chop, and the bone-in curry cut — that define West African and South Asian goat cookery.
- Lamb Shoulder — Bone-In vs. Boneless (Épaule)The hardest-working primal on the lamb carcass — collagen-rich, deeply flavored, and the true backbone of slow-roasting and braising traditions worldwide.
Rack
1Loin
1Leg
1Breast
1Shank
2- Lamb ShankThe meaty, bone-in lower leg of lamb — one of the great braising cuts worldwide, yielding silky, fall-off-the-bone meat and a naturally gelatinous sauce.
- Nalli (Marrow Bone Cross-Cut)Cross-cut sections of lamb or goat leg bone exposing the marrow cavity — the defining ingredient of South Asian nihari and slow bone broths.