Show atRY i Q What lid I Is b the name harne of ot these cuts of meat A. A Lamb Lomb Loin Chops Q Where There do they come from and MIl how are ato they Identified A. A They come from the loin section of ot the tho lamb carcass Muscles Include the eye of loin larger which Is la separated separated sepa rated from the tenderloin smaller by a T shaped I bone The flank muscle Is the tho smallest amount ot of lean on the chops and Is located at atthe atthe atthe the Up of ot the tho chop Q How flow are aro they thel prepared A. A They may be bo broiled pan pan- broiled or Chops cut 1 Inch thick require 12 minutes for broiling This time Is slightly reduced for cr cc retrying |