Mutton flaps
Mutton flaps, or breast of lamb, are an inexpensive cut of meat from a sheep.
Consisting of a sheep's lower rib meat, mutton flaps are considered a low-quality cut in Western countries, as opposed to pork and beef ribs.[1] They have been described there as a "tough, scraggy meat", if not properly prepared.[2] Their high fat content has also contributed to their unpopularity in many Western countries, although they are widely used as gyro meat in the United States.[3]
Mutton flaps are a staple in the South Pacific[4] where their high fat content has been linked with the development of obesity problems.[5][4] In 2000, Fiji banned their import.[6][7] On July 1, 2020, Tonga banned the import of mutton flaps from New Zealand, claiming their consumption plays a major role in increasing obesity among the population.[8]
Method of cooking
[edit]In Indonesia, a similar cut of meat called breast of goat is cooked by cutting it into pieces and grilling using skewers. This dish, called sate kronyos, is especially popular in Bantul, Yogyakarta.[9]
References
[edit]- ^ "How mutton flaps are killing Tonga". BBC News. 2016-01-18. Retrieved 2023-03-20.
- ^ "Lamb breast recipes". BBC Food. Retrieved 2016-01-24.
- ^ Kentish, Francesca (21 January 2016). "You have probably eaten mutton flaps more times than you'd like to admit". Metro. Retrieved 2016-01-22.
- ^ a b Watson, Katy; Treanor, Sarah (2016-01-19). "How mutton flaps are killing Tonga". BBC News. Retrieved 2016-01-19.
- ^ "Fatty diet wreaks havoc in islands". New Zealand Herald. 2013-05-03. ISSN 1170-0777. Retrieved 2016-01-19.
- ^ Field, Michael (6 January 2010). "Pacific nations in flap over nothing?". stuff.co.nz. Retrieved 2016-01-24.
- ^ Cumming, Geoff (January 30, 2010). "Fat to the health fire". NZ Herald. Retrieved 2016-01-24.
- ^ "Mutton flaps ban in Tonga effective July 1". parliament.gov.to. Retrieved 2021-02-04.
- ^ Purwoko, Trisna; Ramadhan, Muarif. "Berburu kuliner unik sate kronyos di Bantul". inews.id (in Indonesian). Retrieved 8 December 2022.
See also
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