lammecuvette
English translation: lamb culotte
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| 12:39 Apr 11, 2007 |
| Danish to English translations [PRO] Food & Drink | |||||||
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|  Selected response from: Sysser Waspe (X) Local time: 21:21 | ||||||
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| 4 | lamb culotte |
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| 3 +1 | half-leg roast (boneless) |
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Answers
47 mins confidence: 
lamb culotte Explanation: lamb culotte - lamb cuvette Udskæringen "top sirloin butt roast of lamb" må være for lille til et måltid for to eller flere personer, derfor mener jeg, at kødstykket i dette tilfælde, må være "lamb culotte" http://www.foodsubs.com/MeatBeefLoin.html www.danskeslagterier.dk/smmedia/Oksekod_2006_pdf?mb_GUID=4E... Det ser ud til, at der generelt er en skøn forvirring mellem cuvette og culotte. |
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1 hr confidence: peer agreement (net): +1
peer agreement (net): +1half-leg roast (boneless) Explanation: boneless half-leg roast (of lamb) Sirloin in my dictionaries is practically always beef, but so is cuvette (if it isn't veal). As far as I can see, cuvette comes from the large muscle going from the rump to the knee of the back leg. Usually leg of lamb is not divided up much, because the portions get too small to make a good roast, but it obviously does happen. Half-leg roast will tell the butcher what is needed when placing the order. I tend to use that kind of name for recipes and keep the French for restaurant menus, where you are not in fact supposed to give the recipe in full, even if some items sound like it! http://www.hormel.com/templates/knowledge/knowledge.asp?cati... According to this site: Sirloin, Half-leg Roast, Boneless The sirloin half, when boned and rolled, makes an ideal size (about two pounds) for four people. |
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