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C H A P T E R FIFTEEN                                                      LAMB                         “       I like a c...
After studying this unit                                                                           2                      ...
Lamb Overview                                                                                   3                         ...
Classic Lamb Flavors                                                                               4                      ...
Primal Cuts                                                                                        5                      ...
The Skeletal Structure of a Lamb                                                                6                         ...
Primal Cuts of Lamb                                                                             7                         ...
Primal Cuts (cont.)                                                                                8                      ...
Rack                                                                                                    9                 ...
Loin                                                                                                        10            ...
Leg                                                                                               11                      ...
Domestic vs. Imported Lamb                                                                        12                      ...
Domestic vs. Imported Lamb                                                                     13                         ...
Nutrition                                                                                         14                      ...
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Chapter 15

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On Cooking
Lamb

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Chapter 15

  1. 1. C H A P T E R FIFTEEN LAMB “ I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty, I want to see your enthusiasm. – Robert Farrar Capon, American writer ” Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 LAMB You will be able to: – Identify the primal, subprimal and fabricated cuts of lamb – Perform basic butchering procedures – Apply appropriate cooking methods to several common cuts of lamb Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Lamb Overview 3 LAMB Lamb is the meat of sheepslaughtered when they are less than 1 year old. Lamb is quite tender and can be prepared by almost any cooking method. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Classic Lamb Flavors 4 LAMB Lamb’s pronounced flavor lends itself to pairing with garlic and/or resinous herbs Acid in the preparation balances fattiness Sweetness of dried fruits and root vegetables compliments lamb’s fattiness Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Primal Cuts 5 LAMB Lamb primal cuts are crosscut sections and contain both bilateral halves (for example, the primal leg contains both legs) Lamb primals are not classified into forequarters and hindquarters like beef or a foresaddle and hindsaddle like veal Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. The Skeletal Structure of a Lamb 6 LAMB Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Primal Cuts of Lamb 7 LAMB Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Primal Cuts (cont.) 8 LAMB Shoulder Breast Rack – Also known as the hotel rack Loin Leg Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Rack 9 LAMB Lamb Rack Frenched Lamb Rack Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Loin 10 LAMB Located between the primal rib and leg Contains rib 13 and portions of the backbone Very tender Use dry-heat cooking Lamb Loin Trimmed method Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Leg 11 LAMB Posterior portion of the carcass Contains the sirloin Contains several bones Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Domestic vs. Imported Lamb 12 LAMB Australia and New Zealand account for 50% of lamb sold in U.S. Domestic lamb is primarily grain-fed and has a milder flavor than grass-fed imported lamb Domestic lamb is raised to around 135 pounds, larger than imported lamb resulting in larger cut sizes Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. Domestic vs. Imported Lamb 13 LAMB Domestic (left) and New Zealand Lamb Chops Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. Nutrition 14 LAMB Economical source of high-quality protein Lean and lower in cholesterol than other red meat Good source of iron as compared with chicken, fish and poultry Has less marbling than other red meats Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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