Mutton flaps

Mutton flaps, or breast of lamb, are an inexpensive cut of meat from a sheep.

They consist of rib meat and are considered a low-quality meat in Western countries, contrary to pork and beef ribs. They are described there as a "tough, scraggy meat", if not well cooked,[1] In recent years their high fat content has made them unpopular in many Western countries, although they are widely used as döner meat in Europe.[2]

They are a popular staple in the South Pacific[3] where their high fat content has been associated with the development of obesity problems.[4][3] In 2000, Fiji banned their import.[5][6]

References
  1. "Lamb breast recipes". BBC Food. Retrieved 2016-01-24.
  2. Kentish, Francesca (21 January 2016). "You have probably eaten mutton flaps more times than you'd like to admit". Metro. Retrieved 2016-01-22.
  3. Watson, Katy; Treanor, Sarah (2016-01-19). "How mutton flaps are killing Tonga". BBC News. Retrieved 2016-01-19.
  4. "Fatty diet wreaks havoc in islands". New Zealand Herald. 2013-05-03. ISSN 1170-0777. Retrieved 2016-01-19.
  5. Field, Michael (6 January 2010). "Pacific nations in flap over nothing?". stuff.co.nz. Retrieved 2016-01-24.
  6. Cumming, Geoff (January 30, 2010). "Fat to the health fire". NZ Herald. Retrieved 2016-01-24.

See also
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