Ovine

Ovine
Loin Leg Lamb chops Rack Skirt Breast Neck Shoulder

Loin

The ‘loin’ in sheep meat is a section of the lower back, above the back legs and under the ribs. It is a tender and flavoursome cut used in roasts, stews and grills.

Leg

In the context of meat, the ‘leg’ refers to the part of the rear limbs of the animal. It is a cut which generally includes the upper part of the rear leg and can contain muscle, bone and fat. The leg is commonly used to prepare roasts, chops, stews and other dishes, and is valued for its taste and texture.

Lamb chops

‘Chops’ in meat are cuts which include a portion of meat and bone, generally obtained from the rib or spine. These pieces are commonly roasted, grilled or breaded, and are appreciated for their taste and juicy texture.

Rack

The ‘rack’ in meat refers to the section which includes the animal’s ribs. It is a cut which contains meat, bone and fat, generally used for preparing roasts or on the grill. The rack is appreciated for its robust flavour and the succulence which it adds to dishes.

Skirt

The ‘skirt’ in meat refers to a section close to the animal’s chest and belly. It is a juicy, fibrous cut, commonly used in stews and roasts.

Breast

The ‘breast’ in meat refers to the frontal region of the animal, close to the front legs. It is a cut which usually contains meat, lean meat and fat. The breast is used in diverse dishes, such as stews and slow roasts, given that prolonged cooking time helps the meat to become tender and succulent.

Neck

The ‘neck’ in meat refers to the part of the animal which connects the head with the body. It is a cut which contains meat with bone and is often used in stews and soups, given that slow cooking allows the meat to become tender and flavoursome.

Shoulder

The ‘shoulder’ in meat refers to the front limbs of the animal, specifically the part between the neck and arm. It is a cut which contains meat and bone, commonly used in stews, roasts and slow-cooked dishes in order to obtain a tender, succulent texture.