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The meat can come from various parts of the sheep, but the most common is the hind legs. A whole leg on the bone, with an adequate layer of fat, is by many considered the best of all, [ 5 ] although others prefer the convenience of a boned roll of meat or want most of the fat trimmed off.
Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi ) are left on the rack, with the top two inches (5 cm) exposed.
Pork tenderloin, removed from the loin, should be practically free of fat. It is known as lomo in Spain, where it is most often prepared as a filete or cured as a caña de lomo. [3] This high-quality meat shows a very ordered arrangement of muscle cells that can cause light diffraction and structural coloration. [7]
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Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef , but many other types of meats are prepared in a similar fashion, including pork , veal , lamb , goat meat , and poultry .
Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning. Salt-curing processes were developed in antiquity [9] in order to ensure food safety without relying on then unknown anti-bacterial agents. The short shelf life of fresh meat does not pose significant problems when access to it is easy and supply is ...
Pork chops Lamb chops with new potatoes and green beans A plate of lamb chops from a Greek restaurant in Fort Lauderdale, Florida. A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb.
A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. [1] The meat of an adult sheep is mutton, a term only used for the meat, not the living animal.