Lamb cuts charts translated into Italian and French, what is the difference between lamb and abbacchio and how to cook the different cuts.
This time is Lamb Cuts !
The Lamb is called Agneau in French and Agnello in Italian, and it is usually 100 days old lamb.
If you are in Italy, you will also find Abbacchio, a 25-30 days old lamb which has been feed only with the milk from the mother.
The Abbacchio is considered a refined and expensive meat as it is much tender and sweeter, but it has a higher percentage of fat and a lower level of nutrients.
The cuts of lamb are much easier to recognize compare to beef and pork, but it is always handy to have the exact names when you go shopping.
So here they are:
Picture is for illustration only
- Neck (Eng.), Collier (Fr.), Collo (It.): is the part of the neck. It can be braised or stewed.
Personally I never cooked it
2. Shoulder (Eng.), Epaule (Fr.), Spalla (It.): this part is very fatty with some cartilages. It is perfect for stews as the bone gives the soup flavour and a creamy consistency, similar to chicken bones.
It can also be used for roast or grilled cutlets.
I use it to make Irish stew, and it is a delicious comfort food for cold winters.
Even my children enjoy it!
3. Loin, Rack, Chops (Eng.), Carré, Côte (Fr.), Carre, Braciole (It.): it can be cut in several ways, often with the bone. It is mostly grilled, barbecued or pan fried.
The meat is very tender and lean, surrounded by a white layer of fat.
Depend on how it is cut, the name varies:
- Rack of Lamb is Carré in French and Carre in Italian
- Lamb chops is Côte in French and Braciole in Italian
- Crown roast is Couronne in French and Corona in Italian
- Noisette (without the bone) is Noisette in French and Filetto in Italian
4. Breast (Eng.), Poitrine (Fr.), Pancia (It.): It is very similar to pork bacon, meat layered with fat and some connective tissues.
It can be braised or roasted
In Rome, they use the intestines of the Abbacchio. To find out how, read the article When in Rome...
5. Leg (Eng.), Gigot (Fr.), Cosciotto (It.): The upper part of the leg is lean meat, while descending toward the end it becomes marbled and with connective tissues. It can be used for roast, grill or barbecue
This is my favourite part. If you want to know how I make the most of a leg of lamb, follow the next article:
When Easter comes, we know our favourite supermarket is offering special deals on Gigout d’agneau, so we always buy a big leg of lamb to cook on the barbecue. While the upper part of the leg is lean and tender, the lower part, the shank, tends to be too tough for the barbecue. So we separate the leaner meat from… Read more →