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Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usually grilled. Breast of lamb (baby chops) can be cooked in an oven. Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled.
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type ...
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Meat on the bone is quicker and easier to butcher as there is no filleting involved. Filleting is a skilled process that adds to labour and wastage costs as meat remaining on the bones after filleting is of low value (although it can be recovered). As a result, meat on the bone can be better value for money. [7]
1 stick unsalted butter, softened; 1 tbsp minced marjoram (scant); 1 medium clove garlic, finely grated; 3 / 4 tsp fresh lemon juice; kosher salt; freshly ground pepper; 12 4- to 6-ounce lamb rib ...
Twelve (3-ounce) 3/4- to 1-inch-thick lamb rib chops (see NOTES, above) Flaky sea salt or truffle salt. Freshly cracked black pepper. For the beans. 2 tablespoons extra-virgin olive oil.
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