Lamb

Breaking down a lamb is much easier than butchering a steer or a pig, simply because it’s a smaller animal and easier to maneuver. Although the anatomy is the same, we usually break down a lamb slightly differently. For one thing, each cut is much smaller—think about the difference in the sizes of a beef tenderloin, a pork tenderloin, and a lamb tenderloin. This animal was young at the time of slaughter, so the meat isn’t very fatty and care must be taken when cooking to add fat—whether it’s fat from other parts of the lamb or from butter or cured pork, like bacon or lardo.