70%
Leg of lamb yields 70%
You buy leg of lamb by its whole weight, but you only plate 70% of it. That 30% loss is real cost the invoice never shows — here's the math.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
Bone, fat cap, and silverskin are the loss — and they vary by cut and butcher. Bone-in costs less per pound but yields less plate.
Say your invoice shows $9.00 per lb of leg of lamb (an example AP price).
At 70% yield, your real cost is $12.86 per lb EP — because $9.00 ÷ 0.70 = $12.86.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion