Training on Premises
Practical training for 3 days
15 Participants
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.