1. Lamb & Veal Culinary Arts I

2. Lamb Lamb meat comes from sheep that are less than one year old Mutton meat is from and older sheep and is tougher

3. Cuts of Lamb Shoulder Larger piece of primal cut Contains rib bones, arm, blade, neck bones, and muscle Had to cut in to fabricated cuts because of the number of bones Shank/Breast Primal cut includes breast & foreshank Not used by foodservice often Rack From cutting rib tips in the breast Located between shoulder and loin (includes 8 ribs and backbone) Fabricated cuts include lamb rack and rib chops Loin Primal cuts from area between rib and legs Includes rib, some backbone, tenderloin, loin-eye muscle, & flank Fabricated cuts include boneless roasts, and bone-in or boneless chops Leg Hind leg contains some backbone, tail, hip, round and shank bones Usually split and boned before cooking Fabricated cuts are steaks

4. Quality Characteristics of Lamb Pinkish to deep red color Firm and finely textured Some marbling in lean areas Spoiled may be brown and have slimy feel and strange odor Storing Lamb 2 to 5 days in refrigerator at 41*F or below 6 to 9 months in freezer at 0*F or below

5. Veal Veal is meat from calves that are less than nine months old Some 8 to 16 weeks old

6. Cuts of Veal Shoulder Primal cuts include 4 rib bones, & some backbone, blade, and arm bones Not tender as loin Foreshank/Breast Are 1 primal cut Includes rib bones, cartilage, breastbones, & shank bones Rack Double rib primal cut very tender and expensive Consists of double rack of ribs and part backbone Fabricated cuts include whole or halved racks, rib-eye, and chops Loin Primal cut located behind ribs Lion eye, top of the rib bone & tenderloin Fabricated cuts include tenderloins, medallions, and chops Leg Primal cut includes leg and sirloin Fabricated cuts include scallops and cutlets Can be cooked whole

7. Quality Characteristics of Veal Firm texture Light pink color Little fat Spoiled veal may be sticky or smell