Lamb By Alexis Kehs Facts Lamb Is a
Lamb By Alexis Kehs
Facts Lamb Is a young domesticated sheep � Sheep is One of the 1 st animals to be domesticated by human kind. � Sheep meat prepared for food is know as lamb or “mutton” � Now Mutton is Only a term used for more mature sheep. �
USDA There are Five Grades for lamb but only two of them are found at the retail level. One would be prime and the other choice. � Lower Grades Of lamb and mutton are Good, Utility, and cull. � Prime- grade is very high in tenderness, juiciness, and flavor. Its marbling enhances both flavor and juiciness. � Choice- grade has slightly less marbling than prime, but still is of very high quality. Most cuts of prime and choice grade lamb are tender and can be cooked by the dry-heat methods The less tender cuts — breast, riblets, neck, and shank — can be braised to make them more tender. �
Lamb Carcass To measure the fat thickness, the carcass should be ribbed (witch means To cut) between the 12 th and 13 th rib � A lamb carcass can be identified by the presence of break joints on the front shanks. The joint is moderately red, moist, and porous. The ribs of the carcass will vary in shape from round to moderately flat with some redness on the exposed surfaces. �
Cuts of lamb � � Neck-The neck is a small, tough, flavorful cut usually sold whole or cut into crosswise slices, and is cooked using moist heat. Neck meat may also be used as stew meat or it may be gunrod. Blade roast-The blade roast is cut from the shoulder blade section of the shoulder primal. Blade chop-The most flavorful and economical chops come from the shoulder. They can vary a lot in degree of tenderness. In general, the blade chop, from the back side of the shoulder will be more tender than the arm chop from the front side. Saratoga Roll-This refers to a boneless center roast obtained from the blade portion of the shoulder and is also known as a chuck eye roast.
More Cuts � � Arm roast- The arm roast is cut from the upper arm section of the shoulder primal. Arm chop-The arm chop is cut from the upper arm section and contains a crosssection of the upper arm bone. It is a bit less tender than the blade chop. Stew meat-Shoulder meat, trimmed of fat and connective tissue, is the best choice for stew. It is usually sold already cut into cubes, but a shoulder roast, boned or bone -in, can easily be chunked into stew pieces. Kebab Meat-Cubed shoulder meat is sometimes used for kebabs to be grilled, but since the shoulder is not as reliably tender as the leg, kebabs prepared with leg meat are a better choice for grilling.
Cuts Continued Breast-The whole bone-in breast can be used as a roast when cooked with moist heat. It is often boned and rolled in which case it is usually stuffed and braised. � Spareribs-Spareribs, which contain more bone and fat than meat, may be in large slabs or separated into riblets. Spareribs that have been trimmed of all fat and connective tissue are known as Denver ribs. � Riblets � Denver Ribs �
Cuts. Foreshank-The foreshank is the leanest cut of lamb and requires long slow cooking with moist heat to dissolve the connective tissue. It may be whole or cut across the bone into rounds. � The foreshank is also known as simply a "lamb shank", but this can be confusing because the lower part of the shank half of the rear leg is also known as a lamb shank. A lamb shank is also known as a trotter �
End For More Info on cuts Check out this website here http: //www. recipetips. com/kitchen-tips/t-475/cuts-of-lamb. asp
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