Prepare and finish cuts from lamb carcasses

Business Sectors (Suites): Meat and Poultry Processing
Developed by: Improve
Approved on: 01 Jan 2019


This standard is about the skills and knowledge you need to break down complete lamb carcasses into smaller, specific cuts and preparations. This highlights the importance of making choices regarding the quality meat being cut and ensuring that care is taken to reduce damage to the meat. This standard is for you if you work in food manufacture and/or supply operations and are involved in preparing a range of different lamb based products.

Performance criteria

You must be able to:

Prepare work areas for cutting

  1. prepare to cut lamb carcasses in accordance with organisational


  2. wear and use personal protective equipment in accordance with

    regulatory standards and organisational requirements

  3. check the availability and cleanliness of work area, tools and


  4. check that lamb carcass is secure and ready for cutting

  5. source product specification for joints and products to be


  6. agree plans for production with relevant personnel

  7. address problems within the limits of your responsibility

    Cut joints from lamb carcasses

  8. follow organisational specification for the range of cuts required

  9. check meat adheres to visual quality specification

  10. take effective action if the lamb does not meet quality specification

  11. cut meat in accordance with product requirements

  12. trim and/or tie products according to specification

  13. maintain quality of meat when handling

  14. identify and act upon opportunities to recover and utilise waste

  15. comply with health, safety, food safety and organisational


  16. present the completed product to the relevant personnel for


  17. store waste for disposal according to organisational requirements

    Check quality of products

  18. review the quality and quantity of product against specification

  19. report on the volume of product produced

  20. store the completed product in accordance with organisational


  21. provide advice and guidance on the appropriate packing,

    wrapping and storage for the product

Knowledge and Understanding

You need to know and understand:

  1. how to access organisational procedures

    1. the organisational and regulatory procedures that must be

    adhered to when cutting meat and poultry

    1. the personal protective equipment required when cutting meat

    and poultry

    1. how to recognise the key cuts made from lamb

    2. what the commonly used terms are for describing cuts of meat

    and poultry

    1. what the quality control points are in regards to the common cuts


    1. the tools and equipment needed to cut primary cuts and whole

    birds into smaller retail cuts, including the range of saws, knives

    and cleavers that may be used

    1. what the primary food safety risks are when working with raw


    1. how food safety can be maintained when working with raw meat

    2. why it is important to have hygienically clean personal protective

    equipment, work area, tools and equipment when cutting

    1. how to access the organisational specifications for the retail cuts


    1. why it is important to adhere to the specific meat and poultry

    product specification

    1. the importance of keeping waste to a minimum when producing

    meat cuts, its effect on yield and potential loss of revenue

    1. how to check meat product yield against product specification

    2. why it is important to check for yield when producing meat


    1. the importance of carrying out quality checks against

    organisational specifications

    1. the different types of waste occurring as a result of producing

    meat cuts

    1. how waste products should be stored for disposal

    2. why it is important to work within the limits of your responsibility

    and report problems to the relevant people


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2024





Originating Organisation


Original URN


Relevant Occupations

Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Meat; Lamb carcass; Revenue; Food; Drink; Chops; Loin; Crown; Rack