The following links point to video guides for chefs presented by Pat Conway from GMIT. The aim of the guides is to enhance chefs' knowledge of lamb, and to highlight the use of more economical cuts so that there will be greater use made of the entire lamb carcass in the foodservice sector.
Breaking a Carcass of Lamb
Rack of Lamb or Best End
Leg of lamb
Middle Neck
Scrag End
Short Saddle
Shoulders