Frenched cutlet

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| width="14%" | Australia  
| width="14%" | Australia  
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| width="39%" | Primary: Lamb Loin - Secondary:Frenched cutlet ( also known as French cutlet)
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| bgcolor="#dfdfdf" rowspan="12" width="20%" align="center" | [[Image:05-Frenched-cutlets.jpg]]
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| rowspan="12" width="16%" align="center" | [[Image:Carcass-Lamb.jpg]]
| rowspan="12" width="16%" align="center" | [[Image:Carcass-Lamb.jpg]]
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{{Index lamb cuts}}

Revision as of 05:09, 9 June 2011

Country Name or Nearest Industry Equivalent Picture: Carcass Position
Australia Primary: Lamb Loin - Secondary:Frenched cutlet ( also known as French cutlet) 05-Frenched-cutlets.jpg Carcass-Lamb.jpg
Canada
England
France Côtelette - chop. usually from the rack of lamb,
Germany
United States 5
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* 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
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