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Print/export Download as PDF; Printable version; ... Appearance. move to sidebar hide. Help. Pages in category "Cuts of lamb" The following 3 pages are in this ...
Printable version; In other projects ... Cuts of lamb (3 P) ... (1 C, 107 P) Pages in category "Cuts of meat" The following 13 pages are in this category, out of 13 ...
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 ...
Scrag end is one of the cheaper cuts of meat, and is often used in soups and stews. [3] In the United States, scrag end is known as the neck. Unlike scrag end, cutlets come from the part of the neck considered best, known as the middle neck.
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Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.