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Sautéing is a dry heat cooking method that quickly cooks the pork using a little oil and high heat. The types of pork best suited for sautéing are the more tender lean cuts, such as loin chops, tenderloin medallions, cutlets, and ground patties.

Steaks Lamb steaks are usually cut from the leg. Small, expensive steaks are cut from the loin and are known as medallions or noisettes.

Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild, but distinctive flavor.

Miscellaneous Turkey Products Boneless Turkey Roast, Whole Whole turkeys are available that have been deboned and packaged. A netting is usually placed around the turkey before it is packaged to help hold the shape.