Remove all fat from lamb; cut into strips 2 inches by 3 or 4 inches.

Remove all excess fat from lamb and cut into four pieces.

The fleece can often change from lamb to adulthood.

The flavor is in the fat: cut it all off and you can't tell beef from lamb.

Among meat entrees, there is only one escape from lamb.

Trim fat from lamb and cut into bite-size pieces.

This can be anything from lamb or pork to biltong.

"I could not tell it," she said, "from lamb or veal."

The burgers are made from grass-fed lamb and freshly picked mint.

The most frequently used are from lamb, mutton, beef and veal.