Lamb in Family Meals; A Guide for Consumers

Michigan State University Extension
USDA Home and Garden Publications - 00000124
Revised - 05/19/03

Lamb in Family Meals; A Guide for Consumers

Human Nutrition Research Division
Agricultural Research Service
Home and Garden Bulletin 124, USDA, 1967.
24 pages
Issued October 1967 (Fil. 1)
Slightly revised May 1969 (Fil. 2)

Consumer and Food Economics Institute
Agricultural Research Service
23 pages
Revised February 1974 (Fil. 3)
Slightly revised May 1977 (Fil. 4)

Human Nutrition Information Service
Agricultural Research Service
Slightly revised December 1982 (Fil. 5)

Archive copy of bulletin. Do not use for current
recommendations.

A large number of black and white photographs illustrate the
various cuts of lamb. Textual descriptions of different
cuts, types and grades of lamb are provided. Recipes and
cooking tips describe how to prepare the meat.

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This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base US on 03/03/04. Data base US was last revised on 05/19/03. For more information about this data base or its contents please contact heatley@msue.msu.edu .