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    Lamb Meat

    Lamb meat is the meat of a sheep who is younger than 12 months of age. Lambs are sorted into three kinds of meat. First is the forequarter which includes the neck, front legs and the ribs upto the shoulder blade. The hindquarter includes the rear legs and hips. The loin includes the ribs between the two. This meat generally is more tender than t...

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    Quail

    Quails are mid-sized game birds that are served as a gourmet dish. They are usually eaten along with the bones, as they can be easily chewed. Both quail meat and eggs are consumed and have a delicate flavor. Quail eggs are sometimes used raw or cooked as tamago in sushi. Both the meat and eggs have a very delicate flavor. Edible quail is of two...

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    Mutton

    It is the meat of an adult domestic sheep or a goat. A sheep less than a year old is butchered to get lamb, an adolescent sheep meat is called hogget and an adult sheep or goat gives mutton. Mutton is tougher and has a stronger flavor than lamb. Goat meat from young animals is called kid. There are many cuts of the mutton, with its liver, lungs, he...

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    Bacon

    Bacon is a cured meat product obtained from pig. Curing is a method of food preservation of meat by using salt in brine or dry packing. Curing also helps in adding flavor to the meat. Usually regarded as the pork belly, bacon is very popular in the United States. However, it also prepared for several other cuts of meat, where there is less fat co...

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