Lamb shank is not suitable for sautéing due to its tough texture and need for slow cooking methods to achieve tenderness, unlike the other more tender options provided.
The meat that is not suitable to be cut into small pieces and sautéed is c) Lamb shank.
When preparing meats, it’s important to consider the texture and cooking requirements of the particular cut. A lamb shank is a tough cut of meat with a lot of connective tissue, which makes it better suited for slow-cooking methods like braising or stewing to become tender. Sautéing, which involves cooking quickly over high heat, is ideal for more tender cuts of meat, such as a pork tenderloin or beef loin. These cuts are already tender and cook well with the fast and high-heat method of sautéing without becoming tough. Therefore, lamb shank is not the best choice for sautéing but would benefit from a slower, longer cooking process.
Therefore, lamb shank is the meat that is not typically cut into small pieces to sauté, in contrast to the other options listed.