Lamb and Mutton VRQ2 Theory Unit 709 UPK 709. Lamb/Mutton There are 3 main types of classification...
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Transcript of Lamb and Mutton VRQ2 Theory Unit 709 UPK 709. Lamb/Mutton There are 3 main types of classification...
![Page 1: Lamb and Mutton VRQ2 Theory Unit 709 UPK 709. Lamb/Mutton There are 3 main types of classification of sheep that are used for human consumption Milk Fed.](https://reader036.fdocuments.net/reader036/viewer/2022062314/56649ee85503460f94bfa358/html5/thumbnails/1.jpg)
Lamb and Mutton
VRQ2 TheoryUnit 709UPK 709
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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
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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
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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
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From the Neck End• Neck Fillet
• Neck Slice
• Neck Chop
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From the shoulder• Shoulder of lamb
• Shoulder chop
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Small Cuts of Lamb• Barnsley Chop, this is a double loin chop cut
from the saddle
• Lamb Chop
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Crown of Lamb• From the Entire best end
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Guard of Honour• This uses the whole best end
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Saddle of Lamb• Rolled Loin/Saddle of Lamb
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From the Saddle• Rosette of Lamb
• Noisette of Lamb
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From the Hind Quarter• Leg of Lamb
• Leg Chop
• Rump
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Chewy bits of Lamb• Breast of Lamb• Rolled Breast• Stuffed Rolled Breast
• Lamb Shanks
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Classical Lamb Dishes• Navarin of Lamb
• Epigrammes of Lamb
• Lamb Cutlets Reform
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Questions ????