Index and Index lamb cuts: Difference between pages
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====== * [[Easy carve leg roast]] * [[Lamb steaks (Round or Topside)]] * [[Mini Roast]] * [[Leg tunnel boned]] * [[Leg Bone in]] * [[Chump Chop]] * [[Lamb rump denuded]] ====== | |||
====== * [[Fillet / tenderloin]] * [[Boned and rolled Loin roast]] * [[Lamb Chop]] * [[Eye of shortloin / Backstrap]] * [[Frenched cutlet]]*[[Frenched rack of lamb 8 rib]] ====== | |||
====== * [[Frenched rack of lamb 13 rib]] * [[Forequarter chop]] * [[Easy carve shoulder roast]] * [[Boned and roast sholder|Boned and roast shoulder]] * [[Forequarter rack]] ====== | |||
====== * [[Shank]] * [[Lamb drumstick]] * [[Neck chop|Neck chop ]]* [[Best neck chop]] * [[Neck fillet boned]] * [[Lamb ribs]] * [[Diced Lamb]] * [[Lamb mince]] * [[Lamb stir-fry strips]] ====== | |||
====== * [[Saddle]] - Selle d’agneau - [[Rosette]] * [[Noisette]] * [[Baron]] * [[All Australian Lamb Cuts|'''Australian Lamb Cuts''']]<br> ====== | |||