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13 Cards in this Set
- Front
- Back
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Shocks to relax the muscle in the quicking process |
True |
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A mutton is a |
Over a year old |
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Lamb chops are cut from |
The rack |
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Lamb cutlets are cut from |
Loin |
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Traditionally what cooking method is best used for lamb shank |
Braised |
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Traditionally what cooking method is best for a whole bone leg of lamb |
Roast |
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Rack of lamb is best cooked from |
Medium rare |
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When making Irish stew traditionally you would use |
Shoulder |
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The french word for lamb is |
Agneau |
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A lamb means a sheep less then 1 year age |
True |
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Cuts of lamb |
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Lamb |
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different cuts of lamb |
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