Butchery – Lamb

Made by:

Mudit Grover(18)

RED MEAT

Sheep Pork BeefMutton

LambThe 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 “Mutton.”

A high quality protein food.

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)

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

Scrag & MiddleNeck

ShoulderRack of LambBreastSaddleChumpLegShank

Video

Cooking Techniques

Shoulder

Leg

Breast

Roasting

Stewing

Roasting

Boiling

Roasting

Stewing

Cooking Techniques

Middle Neck

Scrag End

Best End(Rack of Lamb)

Stewing

Stewing

Broths

Roasting

Grilling

Frying

Popular DishesRoasted 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