From neck to leg – understand your cuts of lamb

Wednesday February 9, 2011

Standing at the meat counter can be a daunting experience.

With so many different cuts to choose from it’s difficult to know which will be the right choice to impress your friends and family.

New Zealand chef Peter Gordon takes the mystery out of the different cuts of lamb by explaining how best to prepare each cut

He also advises on how many each will serve, and how to make sure your meat turns out as succulent as possible.

Click here to watch the video

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