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A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat.

A cut of meat from the lower end of the legs. This is a lean, tough, but very flavorful and economical cut of lamb, which becomes tender and succulent when properly prepared, using moist heat and long, slow cooking.

A variety of bean often considered being an immature kidney bean, about a half-inch in length, with a pale green color.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.