Lamb
Shoulder: The shoulder is a large, meaty part of the lamb that is located on the front of the animal. It is a common source of stewing meat or can be roasted or grilled.
Leg: The leg is a long, thin part of the lamb that extends from the body to the hoof. It is a common source of roasting meat and can also be cut into chops or used for stewing.
Loin: The loin is a tender, lean cut of meat that is located along the spine of the lamb. It is a common source of chops and can also be roasted or grilled.
Rib: The rib is a section of the lamb that is located along the spine and is made up of several bones with meat on them. It is a common source of rib chops or can be roasted or grilled.
Shank: The shank is the lower part of the leg, located near the hoof. It is a common source of stewing meat and can also be roasted or braised.
Offal: Offal refers to the internal organs of the lamb, including the liver, heart, and kidneys. These can be used to make dishes such as liver and onions, kidney pie, and lamb’s heart skewers.
Head: The head of the lamb can be used to make dishes such as lamb’s head soup or roast lamb’s head.
Tail: The tail of the lamb can be used to make dishes such as lamb’s tail soup or roasted lamb’s tail.
Breast: The breast is a large, flat part of the lamb that is located on the front of the animal. It is a common source of stewing meat and can also be roasted or grilled.
Neck: The neck is a thick, muscular part of the lamb that is located on the front of the animal. It is a common source of stewing meat and can also be roasted or grilled.