None resemble the good old Aussie loin lamb chop. Sweet & tender.
English chop = no idea (never seen a bondage chop)
Frenched rib chop = lamb cutlet
Leg steak = barbecue chop
Saratoga chop = no idea (as for skewering a chop? that’s new to me too)The International Wine and Food Society’s Guide to Meat, 1968, Ambrose Heath, illustrations by Stewart Black
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meklarian said:
i’ve seen people do something akin to the english / saratoga chop for salmon to make the cuts cook evenly.
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