Tag: Shoulder

According to the American Lamb Board, lamb shoulder has a higher fat content and is less expensive than lamb leg, providing a richer flavor. Choosing the right cut, whether it is the shoulder or the leg of lamb, hinges entirely on your desired cooking time, flavor intensity, and final texture.

While most edible portions of pork are derived from muscle tissue, their specific texture, leanness, and flavor vary dramatically based on location and the animal's physical activity. This guide explains exactly what part of the pork is the muscle, detailing the various cuts and how their muscular structure affects cooking.