Meat
Lamb Flank
Irregular pieces from the belly or flank area; Red meat with pale fat layers; Alternating muscle, membrane and fat.
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3 identity clues
- Irregular pieces from the belly or flank area
- Red meat with pale fat layers
- Alternating muscle, membrane and fat
Names in other languages
- 繁體中文
- 羊腩
- English
- Lamb Flank
- Bahasa Indonesia
- Perut domba
- Tagalog
- Laman ng tiyan ng tupa
How to identify it
Check these features together: Irregular pieces from the belly or flank area; Red meat with pale fat layers; Alternating muscle, membrane and fat. Colour alone is not sufficient. For packaged Lamb Flank, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common Hong Kong household uses
Slow-braise or simmer in soup.
Choosing & preparing
Ask the butcher to confirm the local lamb-flank cut; appearance of beef flank is not a substitute for identification. Separate raw and cooked food and utensils; wash hands and clean surfaces after raw handling, and cook thoroughly.
Storage
Refrigerate at 4°C or below in a covered leak-proof container beneath ready-to-eat food; follow the date, freeze when needed and thaw in the refrigerator.
Helper tip
For Lamb Flank, check irregular pieces from the belly or flank area. If uncertain, verify the label or ask the employer before using it.
Useful market phrase
唔該，我想要羊腩，請幫我確認名稱同用途。Meaning: I would like Lamb Flank, please. Help me confirm its name and use.
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