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  2. Rack of lamb - Wikipedia

    en.wikipedia.org/wiki/Rack_of_lamb

    Rack of lamb is often French trimmed (also known as Frenching in the United States), that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches (7–8 cm) of bone beyond the main muscle (the rib eye or Longissimus dorsi ) are left on the rack, with the top two inches (5 cm) exposed.

  3. Shank (meat) - Wikipedia

    en.wikipedia.org/wiki/Shank_(meat)

    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.

  4. Easy Greek-Style Braised Lamb Shanks will warm your ... - AOL

    www.aol.com/easy-greek-style-braised-lamb...

    Season lamb shanks with salt and pepper and add to pot, cooking until browned, about 10 minutes. Transfer the cooked lamb to a plate. Add vegetables, anchovies and herbs and spices to the pot ...

  5. Rib chop - Wikipedia

    en.wikipedia.org/wiki/Rib_chop

    Rib chops taken from the blade bone end are fattier and have more connective tissue than rib chops cut from the shoulder end. [2] Most boneless pork chops are taken from the rib chop. [1] Since rib chops of pork are center cut, they contain little connective tissue, which makes them good for fast, dry heat methods, such as grilling and broiling.

  6. Cooking, Recipes and Entertaining Food Stories - AOL.com

    www.aol.com/food/recipes/braised-lamb-shanks...

    Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.

  7. Lamb and mutton - Wikipedia

    en.wikipedia.org/wiki/Lamb_and_mutton

    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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