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Rack of lamb (uncooked) with paper frills ready to be added after cooking. A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. In retail, it is commonly sold as a 'single' rack, which means it is sawn longitudinally and ...
A cooked lamb shank. A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. [1] American beef cuts: shank shown in red. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include: Bulalo, a Filipino beef shank stew.
Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world. They can be roasted, grilled, fried, sous vide, baked, braised, or smoked. A set of ribs served together (5 or more), is known as a rack (as in a rack of ribs).
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
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Mix in tomatoes, broth and wine and reduce by half. Return the lamb to the pot and bring to a boil. Place the pot in the oven uncovered for about two hours. Mix and baste the lamb shanks occasionally.
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Our best rib recipes for summer include ones grilled, baked in an oven, or smoked. They use flavorful dry rubs and sweet sauces alike. 25 best rib recipes for summer cookouts