The Range® Meat Cutter Lamb course includes 6 lessons and 12 instructional cutting videos on how to cut and merchandise a whole lamb into primals and retail cuts. Students will learn about the popular lamb cuts, key bones and understand the primals and their yield percentages. You will learn how to safely break a whole lamb into primals, subprimals and retail cuts using the proper tools. Prerequisite: Range® Meat Cutter Poultry certificate (RMCP401)

Whole Lamb

This certificate is made up of 6 courses designed to provide your employee with the ability to process a whole into primals, subprimals and retail cuts.

Earn Range® Meat Cutter Whole Lamb badges by completing the Whole Lamb course and participating in course activities.   

Skills

  • The student will learn about important aspects of sheep production and lamb consumption in the U.S. and around the world.
  • The student will understand the terminology and definitions associated with sheep and lamb (ewe, ram, spring lamb).
  • The student will learn how sheep are raised.
  • The student will learn about the characteristics and benefits of American Lamb.
  • The student will identify the 4 major primals and 2 minor primals of the lamb.
  • The student will become familiar with lamb anatomy and understand the yield contribution of each of the lamb primals and subprimals.
  • The student will learn to safely cut lamb primals using both a handsaw and a bandsaw.
  • The student will learn to identify the key bones of the whole lamb.
  • The student will become familiar with the IMPS numbers and Latin cut names.

Course Activities & Aids

  • 2 Instructional Cutting Videos with Kari Underly
  • Safety tips, Sanitation tips and Cutting tips  throughout course
  • Diagrams, Charts and Study Aids
  • Drag & Drop Activity
  • Interactive Icons
  • 4 Competency Badges

Course Assessments

  • Knowledge Check Questions to reinforce learnings

Author:  Kari Underly

Photo Credits:  © Range® Inc., © American Lamb Board, © Jennifer Marx Photography, © Adobe Stock Art


Lamb Shoulder Primal

This certificate is made up of 6 courses designed to provide your employee with the ability to process a whole into primals, subprimals and retail cuts.

Earn Range® Meat Cutter Lamb Shoulder competency badges by completing the Lamb Shoulder Primal Meat Cutter course, watching videos and participating in course activities.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Lamb Board, © Jennifer Marx Photography, © Adobe Stock Art

Skills

  • The student will identify the location of the Lamb shoulder primal and understand the key features.
  • The student will learn the Lamb shoulder primal yield contribution.
  • The student will identify the key bones and glands of the Lamb shoulder primal, and understand how to use these landmarks to make the correct cuts.
  • The student will learn basic cutting methods and techniques to cut the Lamb shoulder primal using either a handsaw or a bandsaw.
  • The student will learn how to safely use a bandsaw including how to use the guide plate and pusher plate.
  • The student will learn how to cut the popular cuts from the Lamb shoulder using the proper tools.
  • The student will learn how to debone the Lamb shoulder into retail cuts using the proper tools.
  • The student will learn merchant tips helpful in marketing, displaying and promoting the Lamb shoulder.
  • The student will become familiar with the IMPS and UPC numbers.
  •  The student will become familiar with the Latin names for retail cuts.
  • The student will learn how to debone the Lamb shoulder using the proper tools.

Course Activities & Aids

  • 2 Instructional Cutting Videos with Kari Underly
  • Safety tips, Sanitation tips and Cutting tips  throughout course
  • Diagrams, Charts and Study Aids
  • Drag & Drop Activity
  • Interactive Icons
  • 1 Competency Badge

Course Assessments

  • Knowledge Check Questions – throughout lesson to support Lamb shoulder learnings and prepare for Final Lamb Quiz
  • Twenty-item Random Question Final Lamb Quiz after completing  ALL Lamb courses – Must pass with  80% accuracy.

Lamb Rib Rack Primal

Earn Range® Meat Cutter Lamb Rib Rack Primal competency badges by completing the Lamb Rib Rack Primal Meat Cutter course, watching cutting videos and participating in course activities.

Earn Range® Meat Cutter Lamb Rib Rack Primal competency badges by completing the  Lamb Rib Rack Primal Meat Cutter course, watching cutting videos and participating in course activities.

Skills

  • The student will identify the location of the Lamb Rib Rack primal and understand the key features.
  • The student will identify the key bones of the Lamb Rib Rack primal and understand how to use these landmarks to make the correct cuts.
  • The student will learn common Lamb meat cutting terms.
  • The student will learn about the important aspects of Lamb USDA quality grades and inspection.
  • The student will learn basic cutting methods and techniques to cut the Lamb Rib Rack primal into roasts and chops.
  • The student will learn how to cut the popular cuts from the Lamb Rib Rack primal using the proper tools.
  • The student will learn how to French a Lamb Rib Rack.
  • The student will learn merchant tips helpful in marketing and promoting the Lamb Rib Rack retail cuts.
  • The student will become familiar with the LambRibRack  IMPS and UPC numbers
  • The student will become familiar with the Latin names for Rib Rack retail cuts.

Course Activities & Aids

  • 2 Instructional Cutting Videos with Kari Underly
  • Cut Steps and Merchant Tips to support the videos
  • Interactive Icons and Charts
  • Tools Guide
  • Cut Charts & Study Aids
  • 5 Competency Badges

Course Assessments

  • Knowledge Check Questions – throughout lesson to support Lamb shoulder learnings and prepare for Final Lamb Course Quiz
  • Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb lessons. Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Lamb Board, © Jennifer Marx Photography, © Adobe Stock Art


Lamb Loin Primal

Earn Range® Meat Cutter Lamb Loin Primal competency badges by completing the  Lamb Loin Primal Meat Cutter course, watching videos and participating in course activities. 

Skills

  • The student will identify the location of the Lamb loin primal and understand the key features.
  • The student will learn about the yield contribution of the Lamb loin primal. 
  • The student will identify the key bones of the Lamb loin primal and understand how to use these landmarks to make the correct cuts. 
  • The student will learn about the five Lamb yield grades.
  • The student will learn basic cutting methods and techniques to cut the Lamb loin primal into roasts and chops.
  • The student will learn how to cut the popular retail cuts from the Lamb loin primal using the proper tools.
  • The student will learn how to debone the Lamb loin into a boneless tenderloin, New York Strip and riblets. 
  • The student will learn merchant tips helpful in marketing and promoting the Lamb loin retail cuts. 
  • The student will become familiar with the Lamb IMPS and UPC numbers and Latin names for retail cuts.

Course Activities & Aids

  • 2 Instructional Cutting Videos with Kari Underly 
  • Cut Steps and Merchant Tips to support the videos
  • Interactive Icons and Charts 
  • Tools Guide
  • Cut Charts & Study Aids 
  • 4 Competency Badges

Course Assessments

  • Knowledge Check Questions - throughout lesson to support Loin primal learnings and prepare for the Final Lamb Course Quiz
  • Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb lessons. Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Lamb Board, © Jennifer Marx Photography, © Adobe Stock Art

Lamb Leg Primal

Earn Range® Meat Cutter Lamb Leg Primal competency badges by completing the Lamb Leg Primal Meat Cutter course, watching cutting  videos and participating in course activities. 

Skills

  •  The student will identify the location of the Lamb leg primal and understand the key features.
  • The student will learn to differentiate between the sirloin half and the shank half of the Lamb leg primal. 
  • The student will learn about the yield contribution of the Lamb leg primal. 
  • The student will identify the key bones and glands of the Lamb leg primal and understand how to use these landmarks to make the correct cuts. 
  • The student will learn basic cutting methods and techniques to cut the Lamb leg primal into roasts and chops.
  • The student will learn how to safely cut the popular retail cuts from the Lamb leg primal using the proper tools.
  • The student will learn the Bone, Roll & Tie (BRT) technique.  
  • The student will learn merchant tips helpful in marketing and promoting the Lamb leg retail cuts. 
  • The student will become familiar with the Lamb IMPS and UPC numbers and Latin names for retail cuts.

Course Activities & Aids

  • 2 Instructional Cutting Videos with Kari Underly 
  • Cut Steps and Merchant Tips to support the videos
  • Interactive Icons and Charts 
  • Tools Guide
  • Cut Charts & Study Aids 
  • 5 Competency Badges

Course Assessments

  • Knowledge Check Questions - throughout lesson to support Leg primal learnings and prepare for the Final Lamb Course Quiz
  • Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb primal lessons. Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Lamb Board, © Jennifer Marx Photography, © Adobe Stock Art

Lamb Breast and Shank

Earn Range® Meat Cutter Lamb Breast and Shank Primal competency badges by completing the Lamb Breast and Shank Primal Meat Cutter course, watching cutting  videos and participating in course activities. 

Skills

  • The student will identify the location of the Lamb breast and shank primals and understand the key features.
  • The student will learn about the yield contribution of the Lamb breast and shank primals. 
  • The student will identify the ribs and key bones of the Lamb breast and shank primals and understand how to use these landmarks to make the correct cuts. 
  • The student will learn basic cutting methods and techniques to cut the Lamb breast.
  • The student will learn how to safely process thee Lamb foreshank and hindshank using the proper tools.
  • The student will learn how to process the popular cuts from the Lamb breast and shank primals. 
  • The student will become familiar with the Lamb IMPS and UPC numbers for retail cuts.
  • The student will review all the retail cuts from the Whole Lamb. 
  • The student will review all the added value cuts from the Whole Lamb. 

Course Activities & Aids

  • 3 Instructional Cutting Video with Kari Underly 
  • 2 Overview Videos:  All Lamb Retail Cuts and Value Added cuts from the Whole lamb 
  • Interactive Icons and Charts 
  • Tools Guide
  • Cut Charts & Study Aids 
  • 3 Competency Badges

Course Assessments

  • Knowledge Check Questions - throughout lesson to support breast and shank primal learnings and prepare for the Final Lamb Course Quiz
  • Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb primal lessons. Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Lamb Board, © Jennifer Marx Photography, © Adobe Stock Art

Lamb Quiz

Congratulations on completing the Lamb Meat Cutter Lesson!  Now you’re ready to take the quiz.

Answer 40 random questions with an 80% pass rate to earn your Range® Meat Cutter Lamb Certificate.    

You have 2 attempts to pass your quiz.  If you fail the first attempt, DO NOT review the quiz.  It will count as your second attempt.  

You may review the lessons as often as you need.  

When you are ready, retake the random quiz.

Good Luck!