1. © 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Lamb

2. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Lamb  Meat of sheep slaughtered when they are less than one year old  Spring lamb is young lamb that has not been fed grass or grains  Because lamb is slaughtered at an early age they are almost always tender  Lamb has a distinctive and strong flavor

3. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Figure 16.2 The primal cuts of lamb.

4. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Sub-Primal Cuts of Lamb  Shoulder Accounts for 36% of the carcass weight Contains four rib bones, arm, blade, neck bones, and many small tough muscles  Breast Accounts for 17% of the carcass weight Primal breast contains the breast and foreshank portions, including the rib, breast and shank bones

5. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Sub-Primal Cuts of Lamb  Rack Primal lamb rack is also known as the hotel rack Valued for its tender eye muscle  Loin Accounts for 13% of the carcass weight Located between the primal rib and the leg

6. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Sub-Primal Cuts of Lamb  Leg Accounts for 34% of the carcass weight Posterior portion of the carcass  Because lamb carcasses are so small and easily handled, purveyors often sell them whole or cut in a variety of ways to meet the customers needs

7. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Lamb  Lamb accounts for a small percentage of meat consumed in this country  Many people do not cook lamb at home but will order it in restaurants  Lamb has a strong distinctive flavor  Lamb allows you to use robust sauces and accompaniments that would mask other meats

8. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Common Uses of Lamb  Shoulder Shoulder lamb chop Broiled or grilled Diced stew meat Ground lamb

9. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Common Uses of Lamb  Breast Stuffed and braised Ground lamb Foreshanks  Hotel Rack Lamb rack Frenched lamb rack Rib chops

10. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Common Uses of Lamb  Loin Trimmed loin Noisettes or medallions of loin eye meat Loin chops Boneless roasts

11. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Terms  Frenching

12. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Lamb Frenched Lamb Rack

13. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Lamb Lamb Rack

14. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Lamb Lamb Loin Trimmed

15. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Common Uses of Lamb  Leg Kebabs Roast leg Boned and stuffed Scallops Steak Stew meat or ground lamb

16. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Lamb Lamb Leg

17. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Lamb Boned, Rolled and Tied Leg of Lamb

18. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. American vs. Import  Size  Taste  Freshness  Cost

19. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Subprimal Cuts of Lamb Domestic (left) and New Zealand Lamb Chops

20. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure for Cutting Lamb Noisettes from a Loin 2 Cut the eye meat into noisettes of the desired thickness.