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Lamb and mutton
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== Cuts == === UK, Canada, and other Commonwealth countries === [[File:British Lamb Cuts.svg|right|thumb|British cuts of lamb|upright=1.6]] Approximate zones of the usual UK cuts of lamb:<ref name="LarousseGastronomique2001">[[Prosper Montagné|Montagné, Prosper]] (2001). ''[[Larousse Gastronomique]]''. Third Edition. Éditions Larousse: [[France]]. {{ISBN|0-600-60235-4}}</ref> * [[Scrag end]] (of neck) * Middle neck * Best End (of neck) * [[Loin]] * Chump (and chump chops) *[[Barnsley]] chop, a large double loin chop.<ref>[https://swaledale.co.uk/products/barnsley-chops?srsltid=AfmBOopkMBhW2PESr3vS3n3razG_6NPvrp6G8-DYR3t2mR5915bdvuYG Swaledale Butchers]</ref> * Leg (gigot in Scotland) * [[shank (meat)|Shank]] * Shoulder * [[mutton flaps|Breast]] === US and Ireland === *Square cut shoulder – shoulder roast, shoulder chops and arm chops *Rack – rib chops and riblets, rib roast *Loin – loin chops or roast *Leg – sirloin chops, leg roast (leg of lamb) *Neck *[[mutton flaps|Breast]] *Shanks (fore or hind) *[[flank steak|Flank]] === New Zealand === <ref>{{Cite web|title=Beef + Lamb New Zealand Reference Guide|url=https://static1.squarespace.com/static/5afa23cc50a54ff627bbcea9/t/5f2b62371acf5011ea2ab835/1596678759084/Beef+%2B+Lamb+New+Zealand+Reference+Guide.pdf|access-date=10 June 2021}}</ref><ref>{{Cite web|last1=Nicol|first1=Alistair|last2=Saunders|first2=Caroline|date=24 November 2008|title=Lamb cuts|url=https://teara.govt.nz/en/interactive/19220/lamb-cuts|access-date=10 June 2021|website=teara.govt.nz|language=en}}</ref> * '''Forequarter''' ** Neck – neck chops ** Shoulder – shoulder chops, shoulder roast (usually boned and rolled) ** Rib-eye ** Breast ** Knuckle *'''Loin''' ** Rib-loin – racks, frenched cutlets, spare ribs ** Mid-loin – striploin (backstrap), loin chops **Tenderloin ** Flap * '''Full leg''' – leg roast (may be boned and rolled), leg chops. A ''short-cut leg'' is a full leg without the chump; a ''carvery leg'' is a short-cut leg without the thick flank ** Chump (rump) – chump chops, rump steak ** Thick flank (knuckle) – schnitzel ** Topside & silverside – steaks ** Shank
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