Page 7 - E-book Interaktif Potongan Bahan Makanan
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58. Lamb Leg.................................................................................................... 54
59. Bagian Tendeloin ....................................................................................... 55
60. Bagian Loin................................................................................................ 55
61. Bagian Lamb Ribs...................................................................................... 56
62. Bagian Lamb Shoulder .............................................................................. 56
63. Breast Lamb............................................................................................... 57
64. Lamb Flank................................................................................................ 57
65. Bagian Lamb Fore Shank.......................................................................... 58
66. Potongan daging veri Amerika (American Cuts) ..................................... 59
67. Potongan Daging Babi versi Inggris (Britsh Cut) .................................... 59
68. Bagian Pork Head...................................................................................... 60
69. Bagian Blade Shoulder .............................................................................. 60
70. Arm Shoulder............................................................................................. 61
71. Pork Loin Boneless .................................................................................... 61
72. Pork Loin Bone-in ...................................................................................... 62
73. Belly/Side ................................................................................................... 62
74. Ham ............................................................................................................ 62
75. Semur Daging Sapi .................................................................................... 65
76. Sup Konro .................................................................................................. 66
77. Twin Sirloin Steak ..................................................................................... 66
78. Block pasty brisket beans.......................................................................... 66
79. Rendang Sapi ............................................................................................. 66
80. Dutch Oven Pot Roast ............................................................................... 66
81. Roast Leg Of Lamb with Garlic and Rosemary ........................................ 67
82. Mediterranean Braised Lamb Shoulder ................................................... 67
83. Sate Kambing............................................................................................. 67
84. Lamb Steak with Risotto ........................................................................... 67
85. Gulai Kambing........................................................................................... 67
86. Garlic and Herb Crusted Roast Pork ....................................................... 68
87. Pork Loin Steaksin Creamy Shallot and Mushrooms Sauce ................... 68
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