Chapter 15

Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]On Cooking: A Textbook of Culinary Fundamentals, 5e

Labensky • Hause • Martel

”“ I like a cook who smiles out loud when he tastes his own work.

Let God worry about your modesty, I want to see your enthusiasm.– Robert Farrar Capon, American writer

LAMBC H A P T E R FIFTEEN

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LAM

B



After studying this unit

You will be able to:– Identify the primal, subprimal and fabricated

cuts of lamb– Perform basic butchering procedures– Apply appropriate cooking methods to several

common cuts of lamb

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LAM

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Lamb is the meat of sheep slaughtered when they are less than

1 year old.

Lamb is quite tender and can be prepared by almost any cooking

method.

Lamb Overview

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LAM

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Classic Lamb Flavors

Lamb’s pronounced flavor lends itself to pairing with garlic and/or resinous herbs

Acid in the preparation balances fattiness Sweetness of dried fruits and root vegetables

compliments lamb’s fattiness

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LAM

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Primal Cuts

Lamb primal cuts are crosscut sections and contain both bilateral halves (for example, the primal leg contains both legs)

Lamb primals are not classified into forequarters and hindquarters like beef or a foresaddle and hindsaddle like veal

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LAM

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The Skeletal Structure of a Lamb

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Primal Cuts of Lamb

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LAM

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Primal Cuts (cont.)

Shoulder Breast Rack

– Also known as the hotel rack Loin Leg

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LAM

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Rack

Lamb Rack Frenched Lamb Rack

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Loin

Located between the primal rib and leg

Contains rib 13 and portions of the backbone

Very tender Use dry-heat cooking

methodLamb Loin Trimmed

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LAM

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Leg

Posterior portion of the carcass

Contains the sirloin Contains several

bones

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LAM

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Domestic vs. Imported Lamb

Australia and New Zealand account for 50% of lamb sold in U.S.

Domestic lamb is primarily grain-fed and has a milder flavor than grass-fed imported lamb

Domestic lamb is raised to around 135 pounds, larger than imported lamb resulting in larger cut sizes

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Domestic vs. Imported Lamb

Domestic (left) and New Zealand Lamb Chops

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LAM

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Nutrition

Economical source of high-quality protein Lean and lower in cholesterol than other red meat Good source of iron as compared with chicken,

fish and poultry Has less marbling than other red meats

Chapter 15

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Transcript of Chapter 15