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 ????