Fig. 146. — 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. 



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