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Lamb and Mutton (Divided into halves or sides)
Lamb and mutton are divided into halves, or "sides," by cutting the entire length of the backbone the same as beef. The fore quarter is divided into the
2026 Editor's Note: While this text describes dividing carcasses into sides, modern culinary standards forAmerican Lamb define a typical dressed carcass weight as approximately70 pounds , or roughly half of the animal's live weight. Proper preparation of these cuts depends on muscle usage; tougher working muscles like the shoulder require moist-heat methods such asbraising or stewing , whereas tender nonworking muscles like the loin are best suited forroasting or grilling . (Ed: GG 2026-08-12)