INTRODUCTION TO LAMB

• Lamb, mutton, goat cookery
• Anatomy of lamb
• Butchery and fabrication
• Artichoke prep

LAMB

• Young sheep
• Less than 12 months
• Spring lamb 3-5 months

MUTTON

• Sheep less than 1 yr in US
• In Europe less than 2 years

GOAT

• Not eaten often- very gamey
• Milk production

LAMB

• Distinct gamey flavor so excellent pair with herbs and garlic
• Acid in prep balances fattiness!
• Excellent pair with dried fruits and root veg
• Wine with tannin

Untitled Slide

LAMB SUBPRIMALS

• Hotel rack
• Contains rack of lamb and lamb chops
• Frenched rack

LEG

• Posterior portion of carcass
• Contains femor, knee and tibia
• Can debone or leave partial

DOMESTIC VS IMPORTED LAMB

• Australia/NZ account for 50%
• Domestic- grain fed so milder flavor
• Domestic- 135#- larger than imported lamb

Untitled Slide

• Lots of fabrication
• Oxidize easily so need acid!
• Methods of cooking?

ARTICHOKE PREP

• Clip thorns fm leaves
• Pull off leaves till yellow.
• Cut cross wise at indentations
• Remove choke
• Store in acidulated water

SALADS

• Bound- pot salad, egg salad
• Tossed/composed- chef salad
• Vinaigrette- emulsified vinegar or mayo based dressing