poitrine d'agneau
Definition
Noun: - A cut of lamb meat that includes the breastbone and the muscles attached to it. This is a specific butcher's cut, often prepared for cooking.
Usage
This term is used to specifically identify a particular cut of lamb in culinary contexts, such as in butchery, recipes, or menus. - The recipe calls for a poitrine d'agneau, which should be slow-roasted. - At the market, I purchased a poitrine d'agneau to braise for dinner.
Advanced Usage
- In professional culinary or butchery discussions, this term precisely denotes the anatomical section of the lamb, distinguishing it from other cuts like the leg () or loin ().
Variants and Related Words
- Breast of lamb: The direct English translation and equivalent term.
- Poitrine: The general French term for "breast," which can apply to poultry, other meats, or the human chest.
- Carré d'agneau: A different cut; the rack or loin of lamb.
Synonyms
- Breast of lamb
- Lamb breast
Related Phrases
- Poitrine d'agneau farcie: Stuffed breast of lamb.
- Poitrine d'agneau braisée: Braised breast of lamb.
Noun
-
a cut of lamb including the breastbone and attached muscles dressed as meat
Khám phá thêm
Các từ liên quan
Từ đồng nghĩa
