Transcript Lamb and Mutton - Westminster Kingsway College

Lamb and Mutton
VRQ2 Theory
Unit 709
UPK 709
Lamb/Mutton
• There are 3 main types of classification of
sheep that are used for human consumption
• Milk Fed Lamb – 4-12 weeks
• Lamb (Spring) – 6-11 months
• Mutton/Hoggett – over 12 months less than 2
years
• Wether – Castrated Male Sheep
Quality Points
• The fat on the carcase should be white and flaky
• The flesh should be firm and cherry red in colour
• Mutton is darker with a stronger odour and more
marbling
• The kidneys should still be with the carcase and in its
fat
• The fat should not be removed till the kidneys are to
be used
Cookery of Lamb
• Like Pork, the majority of a Lamb can be
cooked using fast methods
• The only exceptions are the breast and shanks
• Lamb tends to have a high fat content so care
must be taken when trimming to remove the
majority of this
• Lamb shoulders have a scent gland which
needs to be removed
From the Neck End
• Neck Fillet
• Neck Slice
• Neck Chop
From the shoulder
• Shoulder of lamb
• Shoulder chop
Small Cuts of Lamb
• Barnsley Chop, this is a double loin chop cut
from the saddle
• Lamb Chop
Crown of Lamb
• From the Entire best end
Guard of Honour
• This uses the whole best end
Saddle of Lamb
• Rolled Loin/Saddle of Lamb
From the Saddle
• Rosette of Lamb
• Noisette of Lamb
From the Hind Quarter
• Leg of Lamb
• Leg Chop
• Rump
Chewy bits of Lamb
• Breast of Lamb
• Rolled Breast
• Stuffed Rolled Breast
• Lamb Shanks
Classical Lamb Dishes
• Navarin of Lamb
• Epigrammes of Lamb
• Lamb Cutlets Reform
Questions ????