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Lamb is often sorted into three kinds of meat: forequarter, loin, and hindquarter. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two. Lamb chops are cut from the rib, loin
Diagram of cuts of lamb in the United Kingdom. Scrag end is shown in yellow. Scrag end is a cut of lamb and mutton taken from the neck and common in the United Kingdom and the Commonwealth. It is a primal cut separated from the carcass during butchering. [1] [2]
Pages in category "Cuts of lamb" The following 3 pages are in this category, out of 3 total. This list may not reflect recent changes. L. Lamb chop (meat) R.
Cuts of lamb (3 P) Cuts of pork (1 C, 20 P) O. Offal (1 C, 107 P) Pages in category "Cuts of meat" The following 13 pages are in this category, out of 13 total.
Rack of lamb (uncooked) with paper frills ready to be added after cooking. A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. In retail, it is commonly sold as a 'single' rack, which means it is sawn longitudinally and ...
2. Cut the lamb shanks into pieces. Peel and finely slice the onions. 3. Heat three tablespoons of vegetable oil in a cooking pot. Brown the pieces of meat on all sides, then remove and reduce the ...