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Diagram of cuts of lamb in the United Kingdom. Scrag end is shown in yellow. Scrag end is a cut of lamb and mutton taken from the neck and common in the United Kingdom and the Commonwealth. It is a primal cut separated from the carcass during butchering. [1] [2]
Download as PDF; Printable version ... Help. Pages in category "Cuts of lamb" The following 3 pages are in this category, out of 3 total. ... This list may not ...
Download as PDF; Printable version; ... Cuts of lamb (3 P) ... (1 C, 107 P) Pages in category "Cuts of meat" The following 13 pages are in this category, out of 13 ...
Date/Time Thumbnail Dimensions User Comment; current: 14:20, 6 July 2012: 521 × 311 (29 KB): Lsloan: Adjusted position and size of "tenderloin" and "top sirloin" labels.
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.
In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.But ...
The following other wikis use this file: Usage on ar.wikipedia.org لحم ضأن; Usage on ca.wikipedia.org Carn de xai; Usage on es.wikipedia.org
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