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This diagram of meat cuts for beef, pork and lamb is a great tool to use at your local butcher. The infographic also lists cooking preparation suggestions for each cut of meat, helping you to decide if you should braise, grill, roast, stir-fry or pan-fry various cuts.

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from Great British Chefs

Rump and rib of lamb with wild garlic risotto and fava beans

This lamb with wild garlic recipe is at its glorious best during spring, when all of the ingredients are seasonal. With a few tweaks, though, it can be enjoyed all year round. Ask your local butchers for both rump and rib of lamb.

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from And Here We Are

Lessons From My Butcher: Breaking Down a Pig

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Prosciutto is a common staple in Italian households. Often associated with the renowned antipasto duo of prosciutto-melone, there are tons of ways to enjoy this seasoned delicacy, the best probably being alone or in a tasty panino. While most would tend to buy it sliced at their local butcher shop, others will venture into curing it themselves in their own cantina for a fraction of the cost.

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from art.com

Shoppers at Butcher Counter in A&P Grocery Store

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