Transcript lamb
Lamb Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Figure 16.2 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. The primal cuts of lamb. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved 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 Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Common Uses of Lamb Shoulder Shoulder lamb chop Broiled or grilled Diced stew meat Ground lamb Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Common Uses of Lamb Breast Stuffed and braised Ground lamb Foreshanks Hotel Rack Lamb rack Frenched lamb rack Rib chops Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Common Uses of Lamb Loin Trimmed loin Noisettes or medallions of loin eye meat Loin chops Boneless roasts Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Terms Frenching Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Primal and Subprimal Cuts of Lamb Frenched Lamb Rack Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Primal and Subprimal Cuts of Lamb Lamb Rack Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Primal and Subprimal Cuts of Lamb Lamb Loin Trimmed Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Common Uses of Lamb Leg Kebabs Roast leg Boned and stuffed Scallops Steak Stew meat or ground lamb Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Primal and Subprimal Cuts of Lamb Lamb Leg Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Primal and Subprimal Cuts of Lamb Boned, Rolled and Tied Leg of Lamb Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved American vs. Import Size Taste Freshness Cost Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Primal and Subprimal Cuts of Lamb Domestic (left) and New Zealand Lamb Chops Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Procedure for Cutting Lamb Noisettes from a Loin 2 Cut the eye meat into noisettes of the desired thickness. Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved