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Lamb and Mutton
VRQ2 TheoryUnit 709UPK 709
Lamb/Mutton• There are 3 main types of classification of
sheep that are used for human consumption• Milk Fed Lamb – 4-12 weeks• Lamb (Spring) – 6-11 months• Mutton/Hoggett – over 12 months less than 2
years• Wether – Castrated Male Sheep
Quality Points• The fat on the carcase should be white and flaky• The flesh should be firm and cherry red in colour• Mutton is darker with a stronger odour and more
marbling• The kidneys should still be with the carcase and in its
fat• The fat should not be removed till the kidneys are to
be used
Cookery of Lamb• Like Pork, the majority of a Lamb can be
cooked using fast methods• The only exceptions are the breast and shanks• Lamb tends to have a high fat content so care
must be taken when trimming to remove the majority of this
• Lamb shoulders have a scent gland which needs to be removed
From the Neck End• Neck Fillet
• Neck Slice
• Neck Chop
From the shoulder• Shoulder of lamb
• Shoulder chop
Small Cuts of Lamb• Barnsley Chop, this is a double loin chop cut
from the saddle
• Lamb Chop
Crown of Lamb• From the Entire best end
Guard of Honour• This uses the whole best end
Saddle of Lamb• Rolled Loin/Saddle of Lamb
From the Saddle• Rosette of Lamb
• Noisette of Lamb
From the Hind Quarter• Leg of Lamb
• Leg Chop
• Rump
Chewy bits of Lamb• Breast of Lamb• Rolled Breast• Stuffed Rolled Breast
• Lamb Shanks
Classical Lamb Dishes• Navarin of Lamb
• Epigrammes of Lamb
• Lamb Cutlets Reform
Questions ????
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