Wednesday, February 12, 2014

Wednesday’s Helping: Where is this cut from?

Not quite the rack or the crown

This rustic cut of lamb consists of some ribs but also the whole breast plate.  It’s taken from the upper underbelly of the body.  The Mixed Stew recommends this cut for making soups, stews, and even Irish Lamb Stew.  Meanwhile, you can also roast or grill the breast.  Look for a more inexpensive price compared to more popular cuts of lamb.  The meat content of this cut is smaller compared to the fat content so grill this cut with due care.       

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