PN-5062
Figure 44.—Steamling.
After removing the thin cuts from both sides, remove the kidneys, kidney fat, and diaphragm ([fig. 45]), if not removed at slaughter. Turn the carcass over on to the cut surfaces and remove the neck. Cross sectional cuts make neck chops, which should be braised; or the neck may be cut off flush with the top of the shoulder and added to stew or ground lamb (figs. [46] and [47]).
PN-5063
Figure 45.—Kidney and kidney fat.
PN-5064