Chop or Cutlet? Thread starter Eva Maria Start date Jun 12, I'm wondering what is the difference between "chop" and "cutlet". Is a "chop" bigger than a "cutlet", or are they just synonims? When in a restaurant menu you read "pork chop" or "pork cutlet", do you assume that if it says "chop" it'll be larger than if it were a "cutlet"? I mean, you'll have a mental image of a more voluminous piece of meat? Eva Maria said:.
Click to expand Thomas Tompion said:. Hi EM, In BE we usually talk of a pork chop or a lamb cutlet, which suggests that cutlets are smaller than chops, as does the etymology: to chop suggests a weightier effort to separate the rib-bones than to cut.
A lamb chop would be bigger than a lamb cutlet, certainly. In these days of eating the animals quite young you don't hear much talk of lamb chops. And "cutlet" obviously comes from "cut"! Lamb Cutlets Untrimmed cutlets from the loin. Lamb Henrys Bone-in lamb leg steaks, ideal grilled. Lamb Leg The British classic lamb roasting joint, whatever season. Lamb Rib Eyes Also known as neck fillets, cut from the 'rib-eye'.
Lamb Shank Rich and flavourful, bone-in slow roasting joint. Lamb Shoulder A great alternative to leg, with extra fat. Lamb Sirloins Boneless sirloin of lamb, with the fat left on. Rack of Lamb An all-time favourite that never ceases to impress. You can also crust the rack with a herby mixture as with the rump see above.
Cutlets are a perfect quick cook cut and benefit from light cooking such as on the BBQ, grill or griddle. Dress with lemon and olive oil and eat like lollipops. Lamb breast is an excellent value cut that is often underused.
It has quite a lot of fat and can be tough if cooked incorrectly. This cut can handle a good dose of flavour, so whip up your own wild garlic and lemon oil and drizzle over juicy rings of lamb breast.
Check out our recipe. Also known as riblets, lamb ribs are one of the most delicious ways of eating lamb, and certainly the least expensive.
This large cut from the top front leg of the lamb has lots of lean juicy meat. The bone and generous marbling help keep the meat juicy and the flavour intense. Create your own pulled lamb by marinating a whole shoulder of lamb with garlic, chilli, paprika and cumin.
Wrap in foil and cook slowly over a few hours until the meat pulls away from the bone with a fork. Serve stuffed into bread buns, flatbreads or use as a stuffing for filo pastry pasties. The neck fillet is often underrated. Lamb neck can be cooked whole, long and slow to ensure tender meat. You can also chop the neck into chunks and brown off for use in stews and curries.
Marinade the cubes of neck in a rub of ground coriander, cumin, sumac and chilli before pushing onto skewers and flaming over the BBQ for wonderful homemade kebab. Serve with hummus and crowd pleasing quick homemade flatbreads. The bones should be slightly pink in colour and the fat quite dry and crumbly.
Always bring meat to room temperature before cooking to allow perfectly cooked meat throughout. Rump is a solid square of prime muscle with a slight fat covering on the top, which adds to the excellent flavour.
Tenderloin As the name suggest, lamb tenderloin is very tender with a velvety texture. They are much smaller than beef tenderloins and therefore quick to cook. They can be roasted whole or sliced into medallions for a variety of dishes. Each tenderloin is usually a good portion for one person. Eye Of Loin Loin meat is very tender. The loin eye may be removed and cut into medallions or noisettes.
Eye Of Loin are best cooked using a dry-heat method such as broiling, grilling or roasting. Loin chops are well-suited to high-heat cooking methods like searing, broiling, or grilling.
Boneless Loin Roast A boneless loin roast comes from the loin portion of the lamb. The boneless are removed and the roast is then strung to hold its shape. Regarded as one of the most tender pieces of meat, this cut is ideally suited for roasting.
Frenched cutlets are relatively small; however, full of flavour and are very tender. Cutlets are ideally suited to be pan fried, char grilled or barbecued. It is an economical cut that is often best cooked slowly using either a moist method, such as braising or stewing, or by slow roasting.
0コメント