The David Gillespie Blog

Cooked lamb from the midsection of the carcase. Grilled for 6-10 minutes until ‘medium’ with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Raw lamb from the midsection of the carcase. Lean muscle meat only, with all possible internal and external separable fat removed.

Cooked lamb, purchased as strips and likely to be from various regions of the carcase. Dry fried for 3-5 minutes with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Cooked lamb, purchased as strips and likely to be from various regions of the carcase. Dry fried for 3-5 minutes with no added fat. Lean muscle meat with internal and external fat attached.

Cooked lamb, purchased as strips and likely to be from various regions of the carcase. Dry fried for 3-5 minutes with no added fat. Lean muscle meat with some inseparable internal fat. All possible internal and external separable fat removed after cooking.

Raw lamb, purchased as strips and likely to be from various regions of the carcase. Lean muscle meat with some inseparable internal fat. All possible internal and external separable fat removed.

Raw lamb, purchased as strips and likely to be from various regions of the carcase. Lean muscle meat only, with all possible internal and external separable fat removed.

Raw lamb, purchased as strips and likely to be from various regions of the carcase. Lean muscle meat with internal and external fat attached.

Cooked lamb from the three most common cuts used for stir-frying including round/topside steak, leg strips and leg steak. Lean muscle meat with some inseparable internal fat. All possible internal and external separable fat removed after cooking.

Raw lamb from the three most common cuts used for stir-frying including round/topside steak, leg strips and leg steak. Lean muscle meat with some inseparable internal fat. Majority of internal and external separable fat removed.