Kōrero: 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

Te whakamahi i tēnei tūemi

Te Ara – The Encyclopedia of New Zealand

This item has been provided for private study purposes (such as school projects, family and local history research) and any published reproduction (print or electronic) may infringe copyright law. It is the responsibility of the user of any material to obtain clearance from the copyright holder.

Ngā whakaahua me ngā rauemi katoa o tēnei kōrero

Te tuhi tohutoro mō tēnei whārangi:

Alistair Nicol and Caroline Saunders, 'Meat and wool - Meat exporting history and meat processing', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/interactive/19220/lamb-cuts (accessed 25 September 2023)

He kōrero nā Alistair Nicol and Caroline Saunders, i tāngia i te 24 Nov 2008