LAMB PARTS
They are taken from the lamb’s loin. The best are from the centre and back; the needle chops (2) are of inferior quality, with more fat and tendons. 3.- Leg They are the hind legs. When they are linked at the saddle, they are celled Baron. 4.- Ribs Located at the inferior part of the loin, at the end of the chops. 5.- Shoulders They are the front legs of the animal, its meat is tender and juicy. 6.- Saddle Located between the best end and the legs. Together with the legs, it is the most appreciated part of the animal. 7.- Neck It is fat and sold with the bone, therefore it is not appreciated much. 8.- Breast It is between the neck and the brisket. It is meat of inferior quality, with a lot of fat. 9.- Brisket Located under the loin, between both legs, it is one of the most fatty parts, though very much appreciated for its taste. |
