Shank

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m (Created page with "{| style="background: #dfdfdf" class="FCK__ShowTableBorders" border="0" width="100%" |- | width="14%" | Country | width="39%" | Name or Nearest Industry Equivalent | width="20%...")
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| width="39%" | Name or Nearest Industry Equivalent  
| width="39%" | Name or Nearest Industry Equivalent  
| width="20%" align="center" | Picture:  
| width="20%" align="center" | Picture:  
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| width="11%" align="center" | Carcass Position  
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| width="11%" align="center" | Carcass Position  
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| width="14%" | Australia  
| width="14%" | Australia  
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| width="39%" | Primary: Lamb Shank - Secondary: Shank
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| bgcolor="#dfdfdf" rowspan="12" width="20%" align="center" |
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| bgcolor="#dfdfdf" rowspan="12" width="20%" align="center" | [[Image:07-Shank_small.jpg]]
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| width="11%" align="center" |
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| width="11%" align="center" |  
| rowspan="12" width="16%" align="center" | [[Image:Carcass-Lamb.jpg]]
| rowspan="12" width="16%" align="center" | [[Image:Carcass-Lamb.jpg]]
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| width="14%" | Canada  
| width="14%" | Canada  
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| width="14%" | France  
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| width="39%" | Jarret
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| width="14%" | Germany  
| width="14%" | Germany  
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| width="39%" |  
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| width="14%" | United States  
| width="14%" | United States  
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| width="11%" align="center" | 7
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| width="39%" |  
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| width="39%" |
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| width="39%" |  
| width="11%" align="center" |  
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| width="14%" | Add Country  
| width="14%" | Add Country  
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| width="39%" |
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| width="39%" |  
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| width="11%" align="center" |  
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| width="14%" | Add Country  
| width="14%" | Add Country  
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| width="39%" |
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| width="39%" |  
| width="11%" align="center" |  
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| width="39%" |  
| width="11%" align="center" |  
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{{Index lamb cuts}}

Latest revision as of 05:30, 9 June 2011

Country Name or Nearest Industry Equivalent Picture: Carcass Position
Australia Primary: Lamb Shank - Secondary: Shank 07-Shank small.jpg Carcass-Lamb.jpg
Canada
England
France Jarret
Germany
United States 7
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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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