Boned and rolled shoulder

From Chefpedia

Revision as of 05:26, 9 June 2011 by GeorgeHill (Talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search
Country Name or Nearest Industry Equivalent Picture: Carcass Position
Australia Primary: Lamb Forequarter - Secondary: Boned and rolled shoulder
06-Boned-and-rolled-shold.jpg Carcass-Lamb.jpg
Canada
England
France
Germany
United States
Add Country 6
Add Country
Add Country
Add Country
Add Country
Add Country


* Easy carve leg roast * Lamb steaks (Round or Topside) * Mini Roast * Leg tunnel boned * Leg Bone in * Chump Chop * Lamb rump denuded
* Fillet / tenderloin * Boned and rolled Loin roast * Lamb Chop * Eye of shortloin / Backstrap * Frenched cutlet*Frenched rack of lamb 8 rib 
* Frenched rack of lamb 13 rib * Forequarter chop * Easy carve shoulder roast * Boned and roast shoulder * Forequarter rack
* Shank * Lamb drumstick * Neck chop * Best neck chop * Neck fillet boned * Lamb ribs * Diced Lamb * Lamb mince * Lamb stir-fry strips
* Saddle - Selle d’agneau - Rosette * Noisette * Baron * Australian Lamb Cuts
Personal tools
Namespaces
Variants
Actions
GO TO:
CATEGORIES:
LINKS:
Toolbox