Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Lamb

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Lamb and mutton

• Lamb is a sheep under one year old.

• The meat of older sheep is called mutton.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Quality points for lamb

• The carcass should be compact and evenly fleshed.

• Lean meat should be firm, dull red, with a fine texture and grain.

• Surface fat should be hard, brittle, flaky, a clear white colour and evenly distributed.

• In a young animal the bones should be pink and porous, so that, when cut, a degree of blood is shown in their structure. Older bones become hard, dense, white and inclined to splinter when chopped.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Joints, uses and weights

Joint Uses Lamb weight Mutton weight

Whole carcass 16 kg 25 kg

Shoulder Roast, stew 3 kg 4.5 kg

Leg Roast (boil mutton)

3.5 kg 5.5 kg

Breast Roast, stew 1.5 kg 2.5 kg

Middle neck Stew 2 kg 3 kg

Scrag-end Stew, broth 0.5 kg 1 kg

Best-end rack Roast, grill, fry 2 kg 3 kg

Saddle 3 kg 5.5 kg

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Offal

• Kidney: Grill or sauté.

• Heart: Braise.

• Liver: Fry.

• Sweetbreads: Braise or fry.

• Tongue: Braise or boil.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Method of cookery?Which method of cookery would you use for these lamb dishes (blanquette, kebab and best end with breadcrumbs)?

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Method of cookery?Which method of cookery would you use for these lamb dishes (shanks with ratatouille, navarin and hotpot)?