• Butchery – Lamb • Made by: • Mudit Grover(18) • Quality of Lamb • Should be pale pink. • Should be compact and evenly fleshed. • Bones should be pink & porous so that the blood is shown when cut. • Before preparation, carcasses should be hung in a cool, dry area (cold room) for up to five or six days. This will improve taste, texture and tenderise the meat. • Composition of Meat(Lamb) • Enriched in Proteins, Fats. • Some carbs like Glycogen & Glucose. • Pigments contribute to the color of the meat. • Enzymes increase tenderness during aging. • Minerals : Phosphorus and Iron are the chief minerals in meat (lamb). • Spoilage Indicators • Spoiled lamb may look brown instead of pink or light red. • The surface of the lean meat may appear white. • The fat may be soft and yellow in color, and the meat may be dry or slimy to the touch. • The odor of the meat may seem off. • Damaged packaging is often a sign of spoilage. • Rigor Mortis • Stiffness and hardness of muscles. • Caused by chemical changes in the muscles after death. • Normally appears about 10 hrs. after the death & lasts approximately 24 - 48 hours. • Cuts of Lamb • Cooking Techniques • Cooking Techniques • Popular Dishes  Roasted Leg of Lamb  Irish Stew  Seekh Kabab  Navrain de Agneau  Shephard’s Pie  Crown Roast • Outcome • Learnt about the butchery of Lamb. • Got to know about the quality selection of lamb. • Cuts of Lamb. • Cooking Techniques of different cuts of Lamb. • Bibliography  www.wikipedia.com  www.about.com  www.youtube.com  www.google.com

1. Butchery – Lamb
Made by:
Mudit Grover(18)

2. RED
MEAT
Sheep Pork BeefMutton
Lamb
The Male or
Female young
one of the
sheep. Young one’s
age must
be less
than a
year.
As the
older
animals
are termed
as
A high quality
protein food.

3. Quality of Lamb
• Should be pale pink.
• Should be compact and evenly fleshed.
• Bones should be pink & porous so that the
blood is shown when cut.
• Before preparation, carcasses should be
hung in a cool, dry area (cold room) for up
to five or six days. This will improve taste,
texture and tenderise the meat.

4. Compositionof Meat(Lamb)

5. SpoilageIndicators
• Spoiled lamb may look brown instead of
pink or light red.
• The surface of the lean meat may
appear white.
• The fat may be soft and yellow in color,
and the meat may be dry or slimy to the
touch.
• The odor of the meat may seem off.
• Damaged packaging is often a sign of
spoilage.

6. Rigor Mortis
• Stiffness and hardness of muscles.
• Caused by chemical changes in
the muscles after death.
• Normally appears about 10 hrs. after
the death & lasts approximately 24 - 48
hours.

7. Cuts of Lamb
Scrag & Middle
Neck
ShoulderRack of LambBreastSaddleChumpLegShank

8. Video

9. Cooking Techniques
 Shoulder
 Leg
 Breast
Roasting
Stewing
Roasting
Boiling
Roasting
Stewing

10. Cooking Techniques
 Middle Neck
 Scrag End
 Best End
(Rack of
Lamb)
Stewing
Stewing
Broths
Roasting
Grilling
Frying

11. Popular Dishes
Roasted Leg of Lamb
Irish Stew
Seekh Kabab
Navrain de Agneau
Shephard’s Pie
Crown Roast

12. Outcome
• Learnt about the butchery of Lamb.
• Got to know about the quality
selection of lamb.
• Cuts of Lamb.
• Cooking Techniques of different cuts
of Lamb.

13. Bibliography
www.wikipedia.com
www.about.com
www.youtube.com
www.google.com