Noisette: Difference between revisions
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| width="14%" | Australia | | width="14%" | Australia | ||
| width="39%" | | | width="39%" | Boned loin cut straight into portions Like a loin chop without the bone and tied to maintain shape | ||
| bgcolor="#dfdfdf" rowspan="12" width="20%" align="center" | | | bgcolor="#dfdfdf" rowspan="12" width="20%" align="center" | | ||
| width="11%" align="center" | | | width="11%" align="center" | 4 | ||
| rowspan="12" width="16%" align="center" | [[Image:Carcass-Lamb.jpg]] | | rowspan="12" width="16%" align="center" | [[Image:Carcass-Lamb.jpg]] | ||
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Latest revision as of 04:40, 2 April 2023
| Country | Name or Nearest Industry Equivalent | Picture: | Carcass Position | |
| Australia | Boned loin cut straight into portions Like a loin chop without the bone and tied to maintain shape | 4 | 
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