The front quarter — more fat and connective tissue than the leg, making it ideal for slow roasting or pulling. Highly flavourful and often sold bone-in.
The front quarter — more fat and connective tissue than the leg, making it ideal for slow roasting or pulling. Highly flavourful and often sold bone-in.
A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.
Free. Roughly monthly. No tracking pixels.
