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Lamb Cuts

When buying lamb, look at the fat. If it looks a little yellow, it's an older animal (perhaps a one year old hogget or even older mutton) and need more careful handling. If the fat seems brittle, the meat has been frozen for a long time.

If wishing to make a stew, chose scrag (7) or middle-neck (6) – these are always better when made the day before, so any excess fat can rise to the surface and be removed.

The breast (4) is delicious stuffed and rolled (then roasted) – if previously boned-out by your butcher.

The shank (8) is now a popular braising cut, but rather large for one helping – but used as such by restaurants.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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