1. Lamb ID and Fabrication Session 8

2. Today’s Agenda Quiz Review - Veal Lamb 1.Definition 2.Breeds and Primals: an Introduction to the NAMP Standards 3.New Zealand vs. Colorado 4.Standards of Quality 5.Handling and Storage 6.Fabrication a.Frenching Bones b.Grinding Lab Overview

3. History: Lamb

4. Definition: Lamb Meat from animals slaughtered before they are 1 year old –“Spring Lamb” has not been fed grass or grains

5. Spring Lamb Under 6 months Never fed grass or grain

6. Lamb Fed on grass and/or grains Under 1 year old

7. Yearling Mutton 12months to 24 months old Stronger flavor Has not reached maturity

8. Mutton Over 2 years old Seriously strong flavor and tough meat

9. Popularity-US Lamb

10. Popularity-Imported

11. Popularity Why as lamb production in the US fallen? Why have lamb imports risen? Why is there flat demand?

12. Oversight Bodies National Association of Meat Producers (NAMP) Defines the standards for fabrication and purchasing specifications USDA Determines grading and inspection requirements

13. Breeds and Primals Breed Specific variety of domesticated livestock “bred” for its genetic characteristics as they relate to hardiness, meat production, and flavor Breed is not specified by the NAMP

14. Breeds

16. Colorado vs. New Zealand Colorado LambNew Zealand Lamb

17. Charts

23. Standards of Quality

24. Sanitation Issues Handling and Storage During Fabrication Curing Cooking

25. Fabrication Frenching

26. Fabrication Grinding (watch the other powerpoint)

27. Lab Overview: Fabrication Tips Frenching Grinding Other Production as Assigned –Hopefully De-boning Chicken Thighs!!