Index lamb cuts: Difference between revisions

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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 shoulder * Forequarter rack
* Shank * Lamb drumstick * 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 * Australian Lamb Cuts
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