24 lamb

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24 lamb

  1. 1. Lamb: young sheep up to 1 year of age • Milder in flavor • Preparation with acidic ingredients, dried fruits and root vegetables helps balance fattiness • Pair well with garlic and piney herbs Mutton: any sheep over 1 year of age • Stronger flavor • Much tougher • Usually used in ethnic recipes • Paired with strong flavors Chef Michael Scott Lead Chef Instructor AESCA Boulder Lamb & Mutton
  2. 2. • Shoulder – roast, chops & arm chops • Rack (rib) – roast, chops & riblets • Breast – slow roast, braise • Loin – roast, chops, cutletes • Leg – sirloin chops, roast Other cuts • Neck • Shanks (fore & hind) • Flank Chef Michael Scott Lead Chef Instructor AESCA Boulder Primal Cuts of Lamb
  3. 3. Chef Michael Scott Lead Chef Instructor AESCA Boulder Breast
  4. 4. Grading • • • • Prime Choice Good Utility Chef Michael Scott Lead Chef Instructor AESCA Boulder • USDA Grading Scale
  5. 5. Artichokes • • • • • • When raw can transfer very bitter flavors to utensils and other foods Clean and hold in acidulated water Cook in salted water with lemon Remove choke before serving Only the most tender inner leaves are edible There is a small amount of “heart” on the bottom of some of the outer leaves • Methods of preparation • • • • Stuffing Quartered, marinate or stuff Serving whole for dipping in butter or dressing Cleaned so only the heart is used • Garnish • Stuffing Chef Michael Scott Lead Chef Instructor AESCA Boulder Member of the thistle family Only the heart of the underdeveloped flower is edible • Preparation and cooking
  6. 6. • • • • Haricot vert = green beans Haricot = white bean usually dried Farro = ancient grain from Roman Empire Risotto = a cooking method for grains usually used for Italian short grain rice. • It is the name of the Italian dish utilizing this method • Other grains can be used however technique must be altered to achieve the creamy texture Chef Michael Scott Lead Chef Instructor AESCA Boulder Menu Review

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