American Lamb – Section 2

American Lamb – Section 2

$175.00

Master Chef Jon Moosmiller demonstrates a whole lamb breakdown in this course including tips on where to start and more. Learn about primal cuts and how to fabricate with the American Master Chef Order (AMCO).

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Description

The second course in this series will cover the following objectives:

  • Fabricating primal cuts of lamb into retail/useable cuts
  • Processing the saddle of lamb into a roulade
  • Cooking suggestions for the saddle of lamb
  • Breaking down a whole leg of lamb into useable cuts
  • Removing the chime bone from the rack of lamb
  • Fabricating the rack primal into useable cuts
  • Methods to breakdown the shoulder portion of a lamb
  • Recipes and techniques to cook Colorado lamb

The course material is self-paced for you to learn and review as much as you would like. Videos and handouts are provided to provide you a better understanding of how to fabricate a whole lamb into the primal cuts.

Course Length: 8-hours

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