Story: Meat and wool
Click on the different parts of the lamb carcass to see the cuts of meat. The rib-loin, mid-loin, fillet and rump are the most tender cuts. Medium tender cuts are the topside and silverside, thick flank and rib-eye. The neck, shoulder, shank, breast, flap and spare ribs are the least tender. Less tender cuts generally require slower cooking.
Images courtesy of Beef and Lamb New Zealand and Meat and Wool New Zealand
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Te Ara – The Encyclopedia of New Zealand
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