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Lamb and mutton
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=== 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]]
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