53 © 2017 2019 BONELESS LEGS Approx. 3-3.5lb Boneless legs cost more per pound than bone-in legs because of the extra processing work, but the reduced weight helps offset part of the cost. Bone-in legs are also available. BUTCHER INFORMATION: Cut from the Leg primal. Chump (aka rump cap, sirloin tip) off. Deboned (aitch bone, shank & humerus removed). Butterflied/slash-boned. Not weight ranged. COOKING/PLATING TIPS: Roast whole, grill, cut into medallions or smaller roasts, or cube for kebab meat. MENU TYPE: Low to Medium Price Point. Roast leg of lamb & lamb kebabs are found on a wide variety of menus spanning European, American & Middle Eastern cultures. BONELESS STRIPLOINS Approx. 8/10oz, 10/12oz Lamb loins are an exceptionally tender, boneless top-shelf cut from the loin. They can be seared whole or as medallions, or roasted. BUTCHER INFORMATION: Cut from the Loin primal. Boneless. Fat cap off. Completely denuded. Chef Ready. COOKING/PLATING TIPS: Striploins can be seared whole or sliced into medallions. MENU TYPE: High Price Point. Delicious, tender & lean, boneless lamb loins are an excellent choice for fine dining dishes, light entrees, or lamb salads. TENDERLOINS Approx. 2.5oz-3.5oz Lamb tenderloins are small and mild flavored, but exquisitely tender. They cook very quickly and can be used in a wide variety of applications. They’re particularly well suited to salads, appetizers, and small plates. BUTCHER INFORMATION: Cut from the Loin primal. Cleaned of silverskin. Side muscle off. Not weight ranged. COOKING/PLATING TIPS: The small size makes them an excellent quick-fire choice for appetizers, tapas or small plates. MENU TYPE: High Price Point. Lamb tenderloins can be served on almost any menu.