American Lamb Board
(Previously published online with the Center for the Advancement of Foodservice Education: May 2, 2022)
Teaching 
whole animal butchery helps students understand meat purchases, cuts and proper preparation.
While many chefs will buy pre-portioned and trimmed cuts to save on labor costs, whole animal butchery education offers culinarians and students a better understanding of meat purchasing, cuts and how best to prepare them.
A lamb meat carcass includes lean muscle tissue, bones, fat and connective tissue. When considering the best cuts for various cooking techniques, it is important to consider the use of the muscle. Working muscles, such as the shoulder and leg, have more connective tissue and are less tender. In general, these tougher cuts of lamb should be prepared using moist-heat cooking methods, such as braising or stewing. Nonworking muscles, such as the rack or loin, are tender and should be prepared using dry-heat cooking methods such as roasting or grilling.
U.S. sheep are generally processed at seven to 10 months of age. The average weight of a lamb heading for processing is around 135 pounds. Meat from a sheep less than one year of age is called lamb. Meat from an older animal is referred to as mutton.
FACT: The average carcass weight or dressed weight of American Lamb is about 70 pounds, about 50 percent of the live weight.