FIG. 150. Mutton and lamb cuts. (Courtesy of Illinois Agricultural 



Experiment Station.) 



1, 2 Saddle. 1 Leg. 



3, 4, 5 Rack. 2 Loin. 



1, 2, 3 Long saddle. 3 Short rack. 



2, 3, 4, 5 Body. 2, 3 Back. 



4 Breast. 

 5 Chuck. 

 4. 5 Stew. 

 24 



