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Cuts of Lamb and Mutton

Name of Cut Form of Cut Method of Cooking
Loin. Chops
Thick pieces
Broiling.
Roasting.
Leg. Slices.
Thick pieces.
Broiling.
Roasting.
Stewing.
Rib. Chops
Thick Pieces.
Broiling.
Roasting.
Shoulder. Chops.
Thick Pieces.
Whole.
Broiling.
Braising.
Roasting.
Stuffing and
Roasting.
Breast. Thick Pieces. Stewing.
Broth-making.
Neck. Thick Pieces. Stewing.
Broth-making.

Source

School and Home Cooking (1920).

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