SHEEP LAMB CUTTING LINE

Lamb cutting line/ Forequarter
Prepared from a 5 rib forequarter. The point end brisket is removed by a cut parallel to the line of the back and just clearing the elbow joint. Derived from a neck string on carcass. Prepared from a bone-in side by a cut at right angles to the line of the back between the 5th and 6th ribs. The forequarter includes the neck and shank.