When cut into thick slices this bony part of the _____ ( know sometimes as Scrag End) it is very tasty and good for slow cooking.

Cutting between the rib bones produces Lamb _____.

Lamb _______ is usually sold whole or halved on the bone. This part of the animal has worked hard so is better for slow roasting to break down any fibres to be really tender,

The lower leg from this section is Lamb _____.

This portion provides Loin Chops for grilling or frying, similarly a Barnsley Chop - which is double the size being both sides of the animal.

At the lower back of the animal where the loin meets the leg is known as the _____.

Whole, half or boned _____ of Lamb will make a perfect roast.