Can forlegg mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Egypt?

In Egypt, medium rare is called "Nص istiwah khafif". Rare is "Nay fe nay" and well done is "Mestewy awy".

What is forlegg in Egypt?

Q: What is forlegg in Egypt?

forlegg is the Norway retail name for the foreshank, which sits on the shank primal. In Egypt, the same cut is most often labeled fore shank.

Q: What is forlegg called in Egypt?

Look for fore shank—mapped to Fore Shank (foreshank).

Q: What primal is forlegg from?

Fore Shank is on the shank primal (Front leg, below the elbow joint).

Close match

forlegg

is very similar to fore shank in Egypt

Ask for: fore shank

About this cut

Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

shank primal · Front leg, below the elbow joint

In Egypt

fore shank

What is this cut?·Global guide

How to order steak doneness

Norway → Egypt

rareRå→Nay fe nay48–55°C

medium rareMedium rå→Nص istiwah khafif55–60°C

mediumMedium→Mestewy noss noss60–65°C

well doneGodt stekt→Mestewy awy70–100°C

Traditional Egyptian preference is Mestewy awy (well done). Medium rare is a modern Cairo steakhouse phenomenon, uncommon in home cooking.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“forlegg” in Norway maps to canonical fore shank (shank: Front leg, below the elbow joint). In Egypt, look for labels such as fore shank. Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

Keep exploring

Related cuts

moza (shank)dosh (brisket)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.