NewLamb Costing/Yield Calculator 


Try out our new lamb costing/yield calculation tools to improve your profit margins.

Beef and lamb yields are determined by carcase classification, cutting method and how a butcher cuts the meat. It is important to conduct your own block/cutting test as every butcher cuts slightly differently which will affect yield and costing. While AHDB Beef and Lamb has made every effort to ensure the formulas in the costing tools are accurate and up-to-date, it cannot be held responsible for errors or incorrect calculations.Yield and costing data published on this website should be used as a guide only and you should always check your calculations.

Please note: Due to the nature of the latest Microsoft Excel safety features you may find editing of these costing tools is disabled until you click the yellow, orange or pink/red bar along the top of Excel warning you it’s in a "Protected View" state. Clicking that bar will give you the option to allow editing – simply click the 'Edit Anyway' button. All files on this web site are already scanned for malware and viruses.

Tool 1:

Carcase cut into primal muscles

Lamb Costing/yield calculation tool

  • A simple step by step guide showing a yield example from a lamb carcase cut into primal muscles
  • A blank lamb costing/yield calculation template for you to use

Tool 2:

Lamb carcase cut into retail/foodservice cuts –
yield comparison tool
Lamb Costing/yield calculation tool

  • A simple step by step guide showing how to use the lamb carcase yield comparison tool. This tool calculates the profit potential between traditional cutting methods and alternative cutting methods
  • A blank lamb carcase costing/yield calculation template to find out if and by how much you can increase your profit margins by changing your cutting methods

Tool 3:

Single primal muscles cut into retail/foodservice cuts - yield comparison tool
Lamb Costing/Yield Calculation Tool

  • A simple step by step guide showing how to use the primal muscle yield comparison tool. This tool calculates the profit potential between traditional cutting methods and alternative cutting methods
  • A blank single primal costing/yield calculation template to find out if and by how much you can increase your profit margins by changing your cutting methods



 

Click on the button below to see costing calculators for a range of lamb cuts:

Lamb Yield and Costings

 

CLICK HERE >>

Lamb forequarter

LAMB FOREQUARTER JOINTS A

A range of roasting joints produced from the forequarter

Lamb Spatchcock (shoulder) >>
AHDB Beef and Lamb Code: Forequarter L030

Lamb Rib Eye Joint >>
AHDB Beef and Lamb Code: Forequarter L031

Knuckle >>
AHDB Beef and Lamb Code: Forequarter L017

LAMB FOREQUARTER JOINTS B

Rustic Lamb Shoulder >>
AHDB Beef and Lamb Code: Forequarter L028

Lamb Henry's >>
AHDB Beef and Lamb Code: Forequarter L029

Lamb Rib Eye Joint >>
AHDB Beef and Lamb Code: Forequarter L031

Knuckle >>
AHDB Beef and Lamb Code: Forequarter L017

"PREMIUM" SHOULDER – CARVERY ROAST

"Premium" Shoulder – Carvery Roast >>
AHDB Beef and Lamb Code: Forequarter L008

LAMB RACKS (SHOULDER)

Lamb rack – 2 bone mini rack >>
AHDB Beef and Lamb Code: Forequarter L032

Lamb rack – 3 bone rack >>
AHDB Beef and Lamb Code: Forequarter L033

LAMB CARVERY ROAST (SHOULDER)

Lamb Carvery Roast (shoulder) >>
AHDB Beef and Lamb Code: Forequarter L027

VICTORIA ROAST/MINI LAMB ROASTS

Victoria Roast/Mini Lamb Roasts >>
AHDB Beef and Lamb Code: Forequarter L009


Lamb breast

Lamb Spare Rib >>
AHDB Beef and Lamb Code: Breast L012

Rolled Belly of Lamb >>
AHDB Beef and Lamb Code: Breast L013

Lamb Leg

A range of roasting joints produced from the leg & chump

Leg Joints – Whole Leg (A) >>
AHDB Beef and Lamb Code: Leg L040
- Mini Leg of Lamb on the Bone
- Mini Roast (Topside)
- Lamb Silverside Joint
- Lamb Rump Mini Roasts

Leg Joints – Whole Leg (B) >>
AHDB Beef and Lamb Code: Leg L041
- Mini Bone-in Leg Joint
- Mini Carvery Leg of Lamb
- Lamb Rump Roast
- Topside Roast

Leg Joints – Whole Leg (C) >>
AHDB Beef and Lamb Code: Leg L042
- Carvery Leg of Lamb
- Bone-in Lamb Chump
- Topside Roast

Leg Joints – Whole Leg (D) >>
AHDB Beef and Lamb Code: Leg L043
- Bone-in Lamb Rump
- Mini Leg Carvery Leg of Lamb
- Mini Leg Bone in Joint
- Topside Roast

"Premium" Carvery Leg of Lamb >>
AHDB Beef and Lamb Code: Leg L005

Lamb Leg Roasties >>
AHDB Beef and Lamb Code: Leg L039

Leg Noisette Joint >>
AHDB Beef and Lamb Code: Leg L014

Lamb Spatchcock (leg) >>
AHDB Beef and Lamb Code: Leg L034

Lamb Mini Spatchcock (leg) >>
AHDB Beef and Lamb Code: Leg L035

Lamb Spatchcock (portions)>>
AHDB Beef and Lamb Code: Leg L031

LEG CUTS (A VARIETY OF CUTS)

"Premium" Lamb Leg Steaks >>
AHDB Beef and Lamb Code: Leg L016

Lamb Pavι – Thick Flank >>
AHDB Beef and Lamb Code: Leg L037

Lamb Rump Pavι >>
AHDB Beef and Lamb Code: Leg L036

Lamb Chateaubriand >>
AHDB Beef and Lamb Code: Leg L038

Shank French trimmed (Leg) >>
AHDB Beef and Lamb Code: Leg L023


Lamb Carcase Classification

Click to download