Objective: To reduce loss of lamb meat during mechanical cutting. Methods: Using a gantry-type ultra-high-pressure pure water jet cutting platform, different parameters were selected for testing according to different parts of the lamb carcass. Compared the cutting effects, identified the appropriate cutting parameters, and analyzed the cutting losses. Results: The experiments were conducted on several aspects such as room temperature lamb, frozen lamb, lamb chops, lamb spine, lamb legs, lamb neck, and bone removal for meat extraction. The effects of different parts of the lamb carcass and different experimental parameters on the cutting effect were clarified. Conclusion: The adaptability of pure water jet cutting to different parts of lamb carcass varies. Pure water jet cutting of frozen lamb, lamb chops, lamb spine, and bone removal can achieve good results with minimal loss. However, the cutting effect on normal temperature lamb, leg, neck, and other parts is not good, and further experiments are needed.