They may be cut from the ribs and have one bone in each cut
or they may be cut from the loin, when they correspond to the steaks
in beef. The loins and ribs of lamb, which are sometimes used for
rolled racks, but from which chops are usually cut, are shown in
Fig. 11. A rib chop cut from this piece has only a small part
of solid lean meat and contains one rib bone. Such a chop can
be made into a French chop, as shown in Fig. 12, by trimming
the meat from the bone down to the lean part, or "eye," of the chop.
Just before being served, a paper frill may be placed over the bone of a
chop of this kind. Chops cut from the loin often have a strip of bacon
or salt pork rolled around the edge and fastened with a skewer, as shown
in Fig. 13.
[Illustration: FIG. 11]
[Illustration: Fig. 12]
38. The most satisfactory way in which to prepare chops is either to
broil them in a broiler or to pan-broil them. Apply to the cooking of
them the same principles that relate to the preparation of steaks; that
is, have the pan or broiler hot, sear the chops quickly on both sides,
and then cook them more slowly until well done, turning them
frequently. The broiling of lamb chops should require only from 8 to 10
minutes, as they are seldom more than 1 inch thick.
39. Lamb and Mutton Stews.--The cheaper cuts of lamb and mutton, such as
the neck, chuck, and flank, are used for the making of stews.
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