Duration:

Practical training for 3 days

Maximum Number of Participants:

15 Participants

Content:

Prefabricated lamb products are readily available, however, performing some basic fabrication procedures in the kitchen saves money and allows chefs to cut the meat to their exact specifications. This course briefly explains each primal and subprimal cut and its distinct characteristics. The practical sessions will give hands-on experience in performing basic butchering procedures and applying various cooking techniques to different cuts of lamb. The course includes a 25-page recipe supplement.

Structure of the workshop and topics covered:

• Identification of the primal, subprimal, and fabricated cuts of lamb
• How to perform basic butchering procedures
• Nutritional value of lamb
• How to prepare lamb for cooking
• How to apply various cooking methods to common cuts of lamb
• Classic flavor combinations for lamb