Lamb and Goat

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TYPES OF CUT

1. Breast: Hearty stews, goulash, roasts, hearty ragouts or spicy soups

2. Shoulder, bow: roast lamb, rolled roast, minced meat

3. Belly, thinning: stew, casserole, stew or rolled roast

4. Leg: Roast lamb, diced for skewers, fondue or goulash

5. Knuckle: Roast or stew, stew and for hearty sauces and stocks

6. Hind knuckle: Roast or stew, stew and for hearty sauces and stocks

How too cook the meat

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Seasoning

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

contact RICARDO PIRES

ricardo.pires@metro-rto.com, Schieweg 104, 2627 AR, Delft, Netherlands

see lamb and goat recipes