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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, and shoulder areas. The rib chops include a rib bone; the loin chops include only a chine bone.
Preheat the oven to 300°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not
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]
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Scrag end is one of the cheaper cuts of meat, and is often used in soups and stews. [3] In the United States, scrag end is known as the neck. Unlike scrag end, cutlets come from the part of the neck considered best, known as the middle neck.
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related to: is lamb neck fillet tender meat or bone in chops