Culh_1310_lamb_ch_15_notes..xlsx

Sheet1 Lamb primals are not classified into a forequarter and hindquarter as with beef or a foresaddle and hindsaddle with veal. Most lamb consumed in America is slaughtered at less than one year old, resulting in tender meat that can be prepared by almost any cooking method The primal cut of both veal and lamb are broken down into bilateral halves Even though lamb is consumed young and tender, the shank is always a relatively lean tough cut of meat and therefore should be cooked using long moist cooking methods The primal leg of lamb is rarely left whole The leg of lamb can be broken down to produce steaks What bone runs through the primal lamb rack chine The fell is the thin layer of connective tissue on the outside of the loin of lamb Denver ribs are ribs that are cut from the breast of lamb Frenching can be down on bones of other animals besides lamb such as veal or pork The tender rib eye come from the the rack the 4 grades of lamb USDA prime; Choice; Good; Utility Mutton the meat of sheep 2 years old or more Yearling meat of a sheep 1-2 years old lamb meat of a sheep less than 1 year of age spring lamb never been fed grass and or grain fed all animals that are raided in open pens are free range Lambs have a foresaddle and a hindsaddle foresaddle the anterior (front) portion of the carcass after is severed form the hindsaddle; it contains the primal shoulder, breast and foreshank and rack hindsaddle The posterior portion of the carcass after it is severed form the foresaddle; contain the primal loin and leg together with the kidneys Sheep shanks are the lower part of the leg lamb foreshanks from the breast are quite meaty and can be braised and served an entrée, used for brother or ground. shanks because they are relatively lean, are best prepared using moist heat such as braising The best cuts of lamb come from the rib and loin cooking methods: shoulder lamb chop dry heat (broil or grill) shoulder; Diced lamb combination (stew) shoulder; Ground lamb dry heat (broil or grill; sauté) Breast combination (braise Breast; Foreshank combination (braise Hotel rack; Lamb rack Dry heat (broil or grill; roast; sauté) Hotel rack; Frenched lamb rack Dry heat (broil or grill; roast; sauté) Loin; lamb loin, trimmed Dry heat (broil or gill; roast; sauté) loin; loin chops Dry heat (broil or grill; sauté) Leg; lamb leg dry heat (Broil; or grill; roast) leg; Boned, rolled, tied leg of lamb Dry heat (roast) Sheet2 Sheet3