Focus on Scotch Lamb PGI cuts, joints and offal: lamb - thick flank

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Prepared from the Scotch Lamb hind leg of the carcass. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

Depends on carcase size.

Approximate yield

Depends on carcase size.

Preparations

The thick flank is removed from the boneless leg of Scotch Lamb by following the natural muscle seams. All bones, internal fat, glands and silver gristle are to be removed.

Uses

Ideal for producing mini roasting joints, steak meats and stir fry strips.

Cooking techniques

Grill Oven Fry

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: lamb - thick flank
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Quality Meat Scotland

QMS

Standard Supplier 9th November 2016

Focus on Scotch Lamb PGI cuts, joints and offal: lamb - thick flank

IN ASSOCIATION WITH