1. Scrag
Mince or scrag end is good to fry or stew.

2. Shoulder
Joints are ideal for oven roasting. Shoulder steaks are best grilled, fried or BBQ'd.

3. Best End of Neck
Good for oven roasting. Grill, fry or BBQ neck chops, cutlets and steaks.

4. Loin
Whole, boned and rolled are ideal for oven roasting

5. Chump
Chops and steaks to grill, stir-fry or BBQ.

6. Leg
Joints for oven roasting. Strips, streaks and cubes for grilling, stir-fry, casserole or stew.

7. Breast
Whole boned or rolled are both ideal for oven roasting, braising or stewing.