While butchering the lamb ourselves, we are to identify the various parts in details. Like pork neck, a cut with marbled fat that is tasty and crunchy, found the same small pieces on the lamb. Also found hanger steak as in beef, the 2 pieces of meat that holds on to diaphragm.
These are removed and cut into strips, seasoned with salt and pepper, seared to taste the flavour and texture, fun experience.
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