cuts of lamb
Highly prized in the Middle East, lamb comes from an animal less than one year old; milk-fed lamb has a more delicate flavor than regular lamb.
Piece of meat intended for roasting, usually from the loin, leg or shoulder.
Made from various parts of the lamb, it is used especially to make Greek moussaka.
Their tenderness varies, depending on the section of the lamb they come from; they are used mainly to make brochettes or ragouts.
Section of the front or hind leg of a lamb.
Piece composed of a bone from the rib section and the attached muscles, generally eaten grilled.