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- Scrag
Mince or scrag end is good to fry or stew.
- Shoulder
Joints are ideal for oven roasting. Shoulder steaks are best grilled, fried or BBQ'd.
- Best End of Neck
Good for oven roasting. Grill, fry or BBQ neck chops, cutlets and steaks.
- Loin
Whole, boned and rolled are ideal for oven roasting.
- Chump
Chops and steaks to grill, stir-fry or BBQ.
- Leg
Joints for oven roasting. Strips, streaks and cubes for grilling, stir-fry, casserole or stew.
- Breast
Whole boned or rolled are both ideal for oven roasting, braising or stewing.
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