Focus on Scotch lamb cuts, joints and offal: breast of lamb / flank / bone in

QMS

QMS

Standard Supplier 4th May 2016

IN ASSOCIATION WITH

Description

The Scotch lamb breast is separated from the saddle or loins by a cut parallel with the back line of the carcass and separated from the shoulder between the 6th and 7th ribs. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

800g - 1kg.

Approximate yield

Depends on use.

Preparations

Breast width depends on length of tail required on the s<span>pecially selected lamb </span>loin. Contains part of the rib cage and the rib cartilage.

Uses

May be cooked bone in or further prepared to produce a boneless product. Ideal for stewing, braising, mincing, or slow cook and pressing.

Cooking techniques

Boil Oven Steam Stew

Cut Origin

Cut Origin - Focus on Scotch lamb cuts, joints and offal: breast of lamb / flank / bone in

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QMS

QMS

Standard Supplier 4th May 2016

Focus on Scotch lamb cuts, joints and offal: breast of lamb / flank / bone in

IN ASSOCIATION WITH