Talk:Mutton flaps

Further reading

Note: There's a really interesting-looking book on this topic, Cheap Meat: Flap Food Nations in the Pacific Islands, by Deborah Gewertz and Frederick Errington (University of California Press, February 2010, ISBN 9780520260924), which probably deserves a read as a source for updating this article. -- The Anome (talk) 02:07, 19 January 2016 (UTC)

Other terms

"Breast of lamb" appears to be the polite term for this (or a very similar) cut of meat -- but I can't say this in the article, as that would be WP:OR. In the Pacific Islands context, only the term "mutton flaps" appears to be used. -- The Anome (talk) 12:53, 19 January 2016 (UTC)

I've lived all of my life in Southern California, and I've never seen it called anything except "Breast of lamb." In fact, what I've seen most often is the ribs themselves, cut into single-rib sections and marketed as "lamb riblets." They go quite well on the grill, although you have to be careful when turning them because of all the grease that can come out and cause flareups. (I put them on the grill with the bones going up and down, instead of across the grill so that it drips out as it melts.) My guess is that it's the preferred name in the USA, simply because you almost never see mutton in the market unless it's a specialty shop. JDZeff (talk) 21:31, 12 June 2017 (UTC)

Praise

I just wanted to thank User:The Anome for creating the perfect, timely stub. Viriditas (talk) 00:33, 22 January 2016 (UTC)