The proportions of muscle, fat, and bone in lamb carcasses are affected by breed (including selection line), sex, and diet. In comparison with beef cattle and pig carcasses, studies show that lamb carcasses are slightly fatter and contain less muscle, but the contrast is even greater in the meat at retail. This reflects the difficulty of trimming fat from small lamb cuts. In a comparison of loin steaks/ chops purchased at retail, lamb had 30% fat (range 15 51%), beef 16% (7 23%), and pork 21% (4 40%).
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