Lamb cuts: Difference between revisions
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==== Lamb Leg: ==== | ==== Lamb Leg: ==== | ||
<blockquote>[[Easy carve leg roast]]<br>[[Lamb steaks (Round or Topside)]]<br>[[Mini Roast]]<br>[[Leg tunnel boned]]<br> | <blockquote>[[Easy carve leg roast]]<br>[[Lamb steaks (Round or Topside)]]<br>[[Mini Roast]]<br>[[Leg tunnel boned]]<br> </blockquote> | ||
==== Lamb Chump: ==== | ==== Lamb Chump: ==== | ||
<blockquote>[[Chump Chop]]<br>[[Lamb rump denuded]]</blockquote> | <blockquote>[[Chump Chop]]<br>[[Lamb rump denuded]]</blockquote> | ||
Latest revision as of 04:44, 1 April 2023
Carcass-Lamb.jpg
Lamb Leg:
Easy carve leg roast
Lamb steaks (Round or Topside)
Mini Roast
Leg tunnel boned
Lamb Chump:
Lamb Tenderloin:
Lamb Shortloin:
Boned and rolled Loin roast
Lamb Chop
Eye of shortloin / Backstrap
Lamb Loin:
Frenched cutlet
Frenched rack of lamb 8 rib
Frenched rack of lamb 13 rib
Lamb Forequarter:
Forequarter chop
Easy carve shoulder roast
Boned and rolled shoulder
Forequarter rack
Lamb Shank:
Lamb Neck:
Lamb Ribs:
Lamb Other:
Menu Cuts:
Saddle - Selle d’agneau
International:
French Echine - shoulder.
French Côtes - chump.
French Collet - scrag (end).
French Poitrine/ poitrail - breast