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This page was last edited on 21 October 2010, at 03:43 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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. [1]
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
Main menu. Main menu. move to sidebar hide. ... Cuts of lamb (3 P) ... Offal (1 C, 107 P) Pages in category "Cuts of meat" The following 13 pages are in this category ...
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]
Rib chops of lamb contain more fat than loin chops. If the whole primal cut is left intact, the cut is instead a rack of lamb. Like pork rib chops, they have little connective tissue, so they are usually roasted as a rack, or grilled one by one. They may also be frenched, with the meat and fat cut off the bone. [3]
Before you go to the butcher, check out this guide to different cuts of beef! With a handy chart and tips for cooking, you'll feel like a pro in no time. ... Main Menu. News. News. Entertainment ...
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