Ch. 16 lamb HMGT

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Ch. 16 lamb HMGT
2010-10-14 11:14:59

Notes from ch. 16 lamb
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  1. frenching
    a method of trimming racks or individual chops of meat, especially lamb, in which excess fat is cut away leaving the eye muscle in tact; all meat and connective tissue are removed from rib bone
  2. Lamb
    meat of a sheep less than 1 year old.
  3. Spring lamb
    is young lamb that hasn't been fed grass or grains.
  4. Shoulder
    contains 4 rib bones and arm, blade, and neck bones. commonly diced for stews or ground for patties.
  5. Breast
    breast and foreshank portions. contain rib, breast, and shank bones. Breast can ve stuffed and braised. Foreshankes are meaty and breased and served as entry or used for broths or ground
  6. Rack
    known as hotel rack. contain eight ribs. render meat. split racks can be grilled , broiled or roasted.
  7. Loin
    very tender except for flank.
  8. Leg
    contains several bones: backbone, tail, hip, aitch, round and shank bones. quite tender.
  9. Foresaddle-
    • anterior (front) portion of carcass after it is fevered from hindsaddle
    • by cut following the natural curvature between 12th and 13th ribs.
    • (Primal shoulder, breast, and foreshank and rack.
  10. Hindsaddle:
    • posterior portion fo carcass after severed from foresaddle. It contains
    • the primal loin and leg together with the kidneys.
  11. Back:
    the trimmed rack and loin section in 1 piece. Useful when producing large quantities of lamb chops.
  12. Bracelet:
    Prilam hotel rack with the connecting breast sections