English: Traditional British cuts of Lamb: 1. Scrag end (of Neck) 2. Middle neck 3. Best end (of neck) 4. Loin 5. Chump (and chump chops) 6. Leg 7. Shoulder 8. Breast.
Afrikaans: Tradisionele lamsnitte: 0 (swart). Kop 1. Kraag 2. Nek 3. Beste deel 4. Rug en ribbes 5. Lende (en lendetjops) 6. Boud 7. Blad 8. Bors.
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自己作品; self-made from information and details sourced from: Larousse Gastronomique, ISBN:0-600-60235-4 .
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