Savoriesnsweets’ Blog

Spring Lamb Primer

Posted on: April 24, 2009

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.

The whole lamb before fabrication.

The whole lamb before fabrication.

The chef was now removing the lamb's hind quarters.

The chef was now removing the lamb's hind quarters.

Sawing through the spine to remove the hind quarders entirely.

Sawing through the spine to remove the hind quarders entirely.

Removed hind quarters

Removed hind quarters

Removed rear legs of the lamb.

Removed rear legs of the lamb.

Trimming & fabricating the lamb leg.

Trimming & fabricating the lamb leg.

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.

Finished lamb leg, trimmed, trussed and ready to cook!

Finished lamb leg, trimmed, trussed and ready to cook!

Cutting off the foreshanks.

Cutting off the foreshanks.

Cutting the lamb breast.

Cutting the lamb breast.

The foreshank and some of the breast meat, trussed and ready for braising.

The foreshank and some of the breast meat, trussed and ready for braising.

The mid-section of the lamb--the full racks.

The mid-section of the lamb--the full racks.

Detaching the racks from the neck & shoulder portion.

Detaching the racks from the neck & shoulder portion.

Here chef was explaining how he was going to fabricate the racks, cutting out the chine bone.

Here chef was explaining how he was going to fabricate the racks, cutting out the chine bone.

Removing the chine.

Removing the chine.

Split Racks

Split Racks

Split racks

Split racks

Lamb chops

Lamb chops

Rack of lamb and chops

Rack of lamb and chops

More lamb chops...ready to cook!

More lamb chops...ready to cook!

Working on the shoulders & neck.

Working on the shoulders & neck.

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 was all the trim from the lamb.  Basically, this was all the tissue of the lamb that could not be used.  There is unfortunately, a lot of waste.

This was all the trim from the lamb. Basically, this was all the tissue of the lamb that could not be used. There is unfortunately, a lot of waste.

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!

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2 Responses to "Spring Lamb Primer"

I love this blog!

WOW – awesome photos! i love it!!!! 🙂 tho i kinda had this horror music going in my head as i looked at the photos…heh. keep this coming – it’s great!

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