They are pulled from the back and the best are those of the center and stick.
From this part are extracted the lower quality chops, the ones that have more fat and tendons.
It is named after the back legs of the lamb. If they're joined by the chair, they're called a baron. They can be consumed in steaks or baked. They are also very tasty.
They are located at the bottom of the spine, at the end of the chops.
5. Pallet or Back
It's the forelegs of the lamb. Its meat is very tender and juicy.
It's between the kidney and the legs and it's a very sought-after part.
7. Neck or Neck
Its meat is quite oily and is sold with bone.
It is located between the neck and the skirt. Its meat is of inferior quality and has a lot of fat.
9. Back or Skirt
It is under the back, between both legs, it is very oily but has a delicious taste.