ALB Offers Lamb Cuts 101 Piece

Any way you cut it, American Lamb is delicious. That’s how the American Lamb Board’s (ALB) updated Lamb Cuts 101 key culinary resource sums it up.

As part of ALB’s Curriculamb education program, The Lamb Cuts 101 brochure addresses ALB's strategy to grow awareness and increase usage of American Lamb among chefs and consumers. It explains the five primals of a lamb carcass (shoulder, rack, loin, leg and breast) and the subprimals that come from each primal. It also gives usage and preparation guidance.

"This all-lamb educational piece gives people the information they need to prepare a variety of American Lamb cuts any day of the year,” said Peter Camino, ALB Chairman.

The brochure is available to order free in limited quantities from ALB's Lamb Resource Center website.

ALB is funded by the American Lamb Checkoff and is charged with building awareness and expanding demand for American Lamb and strengthening its position in the marketplace, thereby increasing the potential long-range economic growth of all industry sectors.