Spring Lamb Primer
Posted April 24, 2009on:
As a culinary student, I’ve had the opportunity to take part in various different demos offered by the school. Earlier this week, I attended the Spring Lam Primer and it was AMAZING! Chef Rudi Weid demonstrated how to break down a lamb from it’s whole state into it’s primal and sub-primal cuts. The different cuts of meat were then cooked and we got to sample it. It was delicious and amazing to see how the entire animal was butchered in about 2 hours. I took a lot of photos since I was so mesmerized and I really wanted to be able to learn from this experience! The photos may not be the best since I was sitting in the back and I ended up taking a lot of pictures via the mirror that hangs over the counter of the demo kitchen.
While doing this, he was trimming the fat and removing connective tissue. He also removed the different glands that are present in the legs that give lamb meat its gamey odor. These are present in both legs, so it’s important to find them and trim them out.
At this point, all the other cuts of meat were being cooked and the kitchen smelled delicious! Chef was also explaining how the shoulders and neck are very tough meat cuts and how they’re also very cheap. So, if you braise these cuts they can make a nice, inexpensive meal.
This portion of the demo was basically a Q&A where people were asking about the different ways the different cuts could be cooked. Then we got to sample some of the delectable meat! I was much more interested in sampling the food, so I didn’t take any shots of the spread. It was delicious though!