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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]
Pages in category "Cuts of lamb" The following 3 pages are in this category, out of 3 total. This list may not reflect recent changes. L. Lamb chop (meat) R. Rack of ...
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 ...
Cuts of lamb (3 P) Cuts of pork (1 C, 20 P) O. Offal (1 C, 107 P) Pages in category "Cuts of meat" The following 13 pages are in this category, out of 13 total.
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
Beef chuck is one of the larger sections of the cow that's located near the head. It's known for having a good amount of marbling and connective tissue, but when it's cooked slowly, it can become ...
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers ...
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