Dressing PercentageTo better understand the amount of edible product expected from a grain finished lamb, the first step is understanding the difference in live weight compared to carcass weight. When a lamb (male or female sheep under one year of age) is harvested, certain parts of the animal such as the pelt (hide and wool), feet, blood, and viscera (internal organs) are removed. The post-harvest hanging weight, known as the hot carcass weight, includes the lean (meat), adipose tissue (fat), and bone. Dressing percentage is the difference between live animal and carcass weight and is influenced by factors such as muscle, fat cover and size, to name a few. These factors help determine how much meat the carcass may yield (Table 1). Show
Table 1. Dressing Percentage Factors
Carcass FabricationDuring carcass chilling and fabrication, some carcass weight will be lost from the hanging, boning and trimming. The percentage of carcass weight remaining is the “take-home” or retail meat cuts and is called the carcass cutting yield. Carcass cutting yield is variable and depends on the carcass’s fat thickness (leaner carcasses have increased yields), muscling (greater muscling increases yield), and the amount of bone-in versus boneless retail cuts (boneless decreases yield). (Table 2). Table 2. Average Carcass Cutting Yield
Requesting closely trimmed and boneless steaks and roasts and/or trimmed, lean ground lamb will result in less pounds of take-home product. This may be advantageous depending on available freezer space and eating preferences. It is important to understand that the amount of edible lean will be the same regardless if the retail cuts are boneless or bone-in. The primary difference will be the inclusion of bone and sometimes some additional fat removal. Choosing to bring home organ meats such as liver, heart, and tongue will also influence the pounds of take-home meat product and increasing the cutting yield. Primal vs. Retail CutsA whole lamb carcass is first divided into five distinctive primal cuts (Figure 1). Each primal cut is then further fabricated into a variety of different retail cuts. Discuss with the meat processer prior to harvest the desired retail cuts (including thickness and number per package). The rough amount of each primal cut (% of the whole carcass) and the possible retail cut choices (from each primal) are displayed in Table 3. Note: selecting one type of cut may impact the ability to select a different retail cut coming from the same primal cut. For example, selecting a bone-in leg roast and center slice leg steaks from one of the lamb legs would not allow the option of getting two whole bone-in leg-of-lamb. Figure 1. Lamb Primal Cuts  Table 3. Percentage of primal cuts and their retail cuts
Further processed products such as bratwursts and other types of fresh and cooked sausages may also be an option to be included in your order. However, since a small amount of trimmings are generated during lamb fabrication, other lamb cuts and/or non-lamb trimmings (such as pork) are typically added to achieve a desired quantity. Ask your meat processor about any additional products available. Example Meat Yield Calculations
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Important note: Water Loss
For More InformationContact your local Extension educator; Dr. Jeff Sindelar, UW–Madison Extension Meat Specialist; or WI DATCP. For recipes and nutritional information on lamb visit the American Lamb webpage. ReferencesAberle, E.D., Forest, J.C., Gerrard, D.E. & Mills, E. W. (2001). Principles of meat science. Dubuque, IA: Kendall Hunt Publishing Company. American Lamb. (n.d). Cuts of Lamb. https://www.americanlamb.com/cuts K-State Research and Extension. (2018, February). Lamb processing options for consumers. https://www.asi.k-state.edu/research-and-extension/meat-science/Lamb.pdf Melchior, R. J. (n.d.). Lamb and goat marketing – Dressing percentages of slaughtered lamb & goat carcasses. Cornell University. http://sheepgoatmarketing.info/education/dressingpercentages.php Schweihofer, J.S. (2011, May 9). Carcass dressing percentage and cooler shrink. Michigan State University.https://www.canr.msu.edu/news/carcass_dressing_percentage_and_cooler_shrink Download Article How many people can a whole lamb serve?A whole lamb on the roast can feed up to 45 people, which makes it the perfect catering options for smaller events. We advise that the recommended minimum number for a lamb roast is 14 people.
How much lamb do I need for 20 people?Q: How much lamb should I buy? Plan on buying 1/3 of a pound of boneless lamb per person, or 1/2 to 2/3 of a pound of bone-in lamb.
How much lamb do I need for 7 people?A whole leg of lamb usually weighs between 2 – 2.75kg and will serve 6-8 people. If you're cooking for a smaller group, a half leg is a good option.
How much meat do you get from a whole lamb?Lambs generally have about a 50% yield for the carcass weight and then about a 75% yield of meat from that carcass or about 34 pounds of meat from a whole 90 pound lamb.
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How many does a whole lamb feed
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