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What is another word for scrag of mutton?

Pronunciation: [skɹˈaɡ ɒv mˈʌtən] (IPA)

A "scrag of mutton" refers to a specific cut of meat that comes from the neck and upper shoulder of a sheep. This often overlooked piece can be tough and fatty, requiring slow cooking to render it tender and flavorful. However, this term is seldom used in modern culinary contexts. Instead, several synonyms have emerged to describe this cut, such as "neck of mutton", "neck end of lamb", or simply "mutton neck". These alternative expressions are more commonly used today, helping chefs and consumers identify and prepare this cut in a more accessible manner.
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What are the opposite words for scrag of mutton?

Scrag of mutton refers to a bony and tough piece of meat from the neck and shoulder of a sheep. Antonyms for this word could include tenderloin or sirloin, which refer to higher quality and more tender cuts of meat from the tenderloin or loin of the animal. Another antonym could be fillet or ribeye, which come from the rib section and are known for their marbling and flavor. These cuts of meat are often more expensive and are preferred by those who want a more tender and flavorful eating experience.

What are the antonyms for Scrag of mutton?

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