Baby Lamb Posted on July 20, 2009 by ryan 11 [Show as slideshow] [View with PicLens] 70# Baby lamb Remove the neck first The neck is definitely my favorite part of the lamb Cut through the rib cartilage on both sides Remove the breast Once breast is removed it will be easier to french the racks Remove the kidneys and leaf lard Now you can get to the tenderloins Remove the tenderloins Remove the shoulders Slice the belly away from the leg Remove the legs by following the outside of the hip bone one by one Nice and clean ready for cure if you wanted Remove the hip bone Ready to french Make a small incision on the inside of the rib Pop the top of the ribs out Start to pull the belly away from the ribs Wrap your finger around the rib, start to pull down 12► Bookmark on DeliciousDigg this postRecommend on Facebookshare via RedditShare with StumblersTweet about itSubscribe to the comments on this post