Beautifully Briefly Explained Here Every Cut Of Meat!
Butcher Justin Williams shows Bon Appetit how to butcher an entire lamb and explains every cut of meat. There are six sections of the lamb that yield edible cuts: the neck, the shoulder, the rib, the loin, the kidneys, and the leg. From those sections, the butcher can offer boneless shoulder roast, spare ribs, rack of lamb, lamb noisette, lamb breast, leg of lamb, stir fry, stew, lamb chops and merguez sausage.
Today's Tip :
When buying lamb, it should be pink in color, with a thin layer of white colored fat on the outside. You can also figure out the quality by examining the cross sections of the bones which will be red, porous and moist if it is good quality.
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