cuts of lamb

The remaining contestants were asked to prepare a dish in 60 minutes using various cuts of lamb at their choice.

It is made from various cuts of lamb, pork, or occasionally chicken, and very rarely beef.

I played around once using yogurt marinades for tough cuts of lamb, and it was a great thing."

To get the best results, it is important to know which cuts of lamb are best for grilling or broiling.

Some people ask whether it is necessary to remove all of the thin white membrane that covers many cuts of lamb.

The shoulder, breast, ribs and shanks are the cuts of lamb most often available at kosher butcher shops.

Remember, he always used to give us problems about cows and sheep, weights of different cuts of lamb and so on.

Approximate zones of the usual UK cuts of lamb:

The leanest cuts of lamb are sirloin chops, leg of lamb and lamb steaks.

We sought out traditional Corsican cuisine wherever possible, and tasted many variants of the island's ubiquitous fish soup, rough cuts of lamb and chestnut desserts.

Expensive cuts of lamb also increased to a larger degree than cheaper cuts, apart from the cheapest cut, breast of lamb, which rose most of all.

In addition, such countries rarely eat mutton, and may favor the more expensive cuts of lamb: mostly lamb chops and leg of lamb.

Customers, even those in the government's own Mercal chain of subsidized grocery stores, are left with choices like pork neck bones, rabbit and unusual cuts of lamb.

The cuts of lamb usually roasted for Easter are the whole or boned leg, the rack, several racks tied into a crown roast, and the saddle or double loin.

A father of three, he paid for a portion of her English degree from Washington & Jefferson College with cuts of lamb from his 210-acre sheep farm in Latrobe, Pa.

Five cuts of lamb are prepared five different ways, from a chop pan-roasted in thyme oil to braised neck meat dipped in a batter of thyme, bread crumbs and Dijon mustard and quickly sauteed.

The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables such as carrots, swedes or sometimes turnips and dried pulses (most often split peas and red lentils).

Though she is strictly a plant person (a vegetarian, Ms. Moriarty, 22, graduated last year with a degree in ethnobotany from Vassar College), she ventured into the walk-in freezer, where Mr. Faqiri showed off prize cuts of lamb and goat.

Sir Garry carved from the cold cuts of lamb and pork and the turkey, and Anna dished out slices of the pies, Melton Mowbray, ham and egg, minced fruit and cubes of pigs trotter embedded in delicious clear gelatine.