Fuente: WIPO "meat" A method of butchering a side of lamb into a plurality of meat cuts comprising cutting along a line running generally perpendicular to the backbone at the point where the hip bone joins the backbone to divide the side into a leg portion and a body portion. The shoulder and foreshank are removed and the body portion is cut along a substantially straight line running generally perpendicular to the ribs to sever a substantial portion of the ribs from the remainder of the body portion. The body portion is cut generally perpendicular to the backbone, slightly forward of the first rib, between the sixth and seventh ribs and beyond the thirteenth rib to divide the remaining body portion into a neck portion, first and second rack cuts, and a loin cut. The chine bone is removed from both rack cuts and the chine bone and backbones are removed from the loin cut. The rib cut is cut along the breastbone to remove the breastbone cartilage and flank portions to form a breast cut. The leg portion is cut along a line extending generally perpendicular to the hip bone about half-way along the length of the hip bone and along a line extending generally perpendicular to the hind shank bone at about the stifle joint to provide a hip cut, a leg cut, and a hind shank cut. The hip bone and aitch bone are removed from the leg cut and the leg bone is loosened so as to be easily removable.