Milk lamb - the taste of their meat (as in the calves) depends on what their food. Milk lamb - are the lambs, which are fed milk up to 6 months. The meat from these lambs is gentle flavor, light pink color with white fat. Lamb fattening - are the lambs are pasture to a year in the meadows. Meat fattening lambs light red, white fat. Dairy lambs are usually sold whole or cut into four parts. Usually, they can be purchased only in late winter or spring.
Part I
1. Loin: Rear Loin consists of a fillet, the meat tender young lamb, a lean pieces. The spine is connected, this part may be to cut across.
2. Renal part: From a piece you can prepare hot, it could just choke.
3. Leg: The most popular part for fried lamb carcass. In the back foot a lot of tender, lean meat and few bones.
Part II
1. Pork shoulder: Meat shovels more stringent than the back legs, but the rather gentle.
Part III
1. Neck: A piece with a rich aroma.
2. Shank: To frying grilled, fried, cooking and braise.
3. Breast: Large breast with bones may be bake or braise.
