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Lamb

Lamb. Lamb. Meat of sheep slaughtered when they are less than one year old Spring lamb is young lamb that has not been fed grass or grains Because lamb is slaughtered at an early age they are almost always tender Lamb has a distinctive and strong flavor.

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Lamb

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  1. Lamb Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

  2. Lamb • Meat of sheep slaughtered when they are less than one year old • Spring lamb is young lamb that has not been fed grass or grains • Because lamb is slaughtered at an early age they are almost always tender • Lamb has a distinctive and strong flavor

  3. Figure 16.1 The skeletal structure of a lamb.

  4. Figure 16.2 The primal cuts of lamb.

  5. Primal and Sub-Primal Cuts of Lamb • Shoulder • Accounts for 36% of the carcass weight • Contains four rib bones, arm, blade, neck bones, and many small tough muscles • Breast • Accounts for 17% of the carcass weight • Primal breast contains the breast and foreshank portions, including the rib, breast and shank bones

  6. Primal and Sub-Primal Cuts of Lamb • Rack • Primal lamb rack is also known as the hotel rack • Valued for its tender eye muscle • Loin • Accounts for 13% of the carcass weight • Located between the primal rib and the leg

  7. Primal and Sub-Primal Cuts of Lamb • Leg • Accounts for 34% of the carcass weight • Posterior portion of the carcass • Because lamb carcasses are so small and easily handled, purveyors often sell them whole or cut in a variety of ways to meet the customers needs

  8. Lamb • Lamb accounts for a small percentage of meat consumed in this country • Many people do not cook lamb at home but will order it in restaurants • Lamb has a strong distinctive flavor • Lamb allows you to use robust sauces and accompaniments that would mask other meats

  9. Common Uses of Lamb • Shoulder • Shoulder lamb chop • Broiled or grilled • Diced stew meat • Ground lamb

  10. Common Uses of Lamb • Breast • Stuffed and braised • Ground lamb • Foreshanks • Hotel Rack • Lamb rack • Frenched lamb rack • Rib chops

  11. Common Uses of Lamb • Loin • Trimmed loin • Noisettes or medallions of loin eye meat • Loin chops • Boneless roasts

  12. Terms • Frenching

  13. Primal and Subprimal Cuts of LambFrenched Lamb Rack

  14. Primal and Subprimal Cuts of LambLamb Rack

  15. Primal and Subprimal Cuts of LambLamb Loin Trimmed

  16. Common Uses of Lamb • Leg • Kebabs • Roast leg • Boned and stuffed • Scallops • Steak • Stew meat or ground lamb

  17. Primal and Subprimal Cuts of LambLamb Leg

  18. Primal and Subprimal Cuts of LambBoned, Rolled and Tied Leg of Lamb

  19. American vs. Import • Size • Taste • Freshness • Cost

  20. Primal and Subprimal Cuts of LambDomestic (left) and New Zealand Lamb Chops

  21. Procedure for Cutting Lamb Noisettes from a Loin2 Cut the eye meat into noisettes of the desired thickness.

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