[Illustration: Lamb Shoulder Chops]
ROAST: Rolled and cushion-style shoulder; crown roast; loin roast;
boneless sirloin; leg; breast and loaf.
BROIL: Shoulder, rib, loin and English chops; steaks; patties; liver and
kidneys.
PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this
method are cut thinner than those cooked by broiling.
PANFRY: Shoulder chops; rib and loin chops; steaks; patties; liver and
kidneys.
BRAISE: Shoulder chops; breast; riblets; steaks; neck slices; shanks and
cubes.
COOK IN LIQUID: Neck; riblets; shanks; stew meat; hearts and kidneys.