Story: Meat and wool

Lamb cuts

Click on the different parts of the lamb carcass to see the cuts of meat. The rib-loin, mid-loin, fillet and rump are the most tender cuts. Medium tender cuts are the topside and silverside, thick flank and rib-eye. The neck, shoulder, shank, breast, flap and spare ribs are the least tender. Less tender cuts generally require slower cooking.

Images courtesy of Beef and Lamb New Zealand and Meat and Wool New Zealand

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How to cite this page:

Alistair Nicol and Caroline Saunders, 'Meat and wool - Meat exporting history and meat processing', Te Ara - the Encyclopedia of New Zealand, (accessed 25 June 2024)

Story by Alistair Nicol and Caroline Saunders, published 24 Nov 2008