https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ALamb_and_mutton%2F17%2FenTranslations:Lamb and mutton/17/en - Revision history2026-09-03T22:17:26ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Lamb_and_mutton/17/en&diff=167945&oldid=prevFuzzyBot: Importing a new version from external source2025-08-25T03:10:09Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other [[Primal cuts|cuts]], and, if not from a young lamb, is best cooked slowly using either a moist method, such as [[braising]] or [[stewing]], or by slow roasting or [[barbecue|American barbecuing]]. It is, in some countries, sold already chopped or diced.</div>FuzzyBot