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Lamb Retail

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Lamb Retail Cut Session Home – PowerPoint PPT presentation

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Title: Lamb Retail


1
Lamb Retail Cut Session
Home
2
Click on the name of a cut to go to photographs
OR use the navigation buttons to move through the
presentation.
Shoulder Arm ChopShoulder Blade ChopShoulder
Neck SliceShoulder Roast (Boneless)Shoulder
Square Cut (Whole)Rib ChopRib
RoastBreastBreast Riblets
ShankLoin ChopLoin Double ChopLoin Double Chop
(Boneless)Loin RoastLeg American Style
RoastLeg Center SliceLeg French Style RoastLeg
Shank PortionLeg Sirloin ChopLeg Sirloin Portion
Home
Back oneframe
Begin show
Table of contents
Link to information
Link to carcass
3
Shoulder Arm Chop
4
Shoulder Blade Chop
5
Shoulder Neck Slice
6
Shoulder Roast (Boneless)
7
Shoulder Square Cut (Whole)
8
Rib Chop
9
Rib Roast
10
Breast
11
Breast Riblets
12
Shank
13
Loin Chop
14
Loin Double Chop
15
Loin Double Chop (Boneless)
16
Loin Roast
17
Leg American Style Roast
18
Leg Center Slice
19
Leg French Style Roast
20
Leg Shank Portion
21
Leg Sirloin Chop
22
Leg Sirloin Portion
23
The End
24
Shoulder Arm Chop
Cut from the arm side of a square cut shoulder.
25
Proper Name
  • Lamb Shoulder Arm Chop
  • Other Names
  • Shoulder Block
  • Lamb Round Bone Chop
  • Shoulder Chop
  • Arm Cut Chop
  • Cooking Methods
  • Braise, Broil, Pan-broil, or Pan-fry

26
Shoulder Blade Chop
Cut from the blade side of a square cut shoulder.
27
Proper Name
  • Lamb Shoulder Blade Chop
  • Other Names
  • Blade Cut Chop
  • Shoulder Block
  • Shoulder Lamb Chop
  • Shoulder Blade Lamb Chop
  • Cooking Methods
  • Grill, Braise, Broil, Pan-broil, or Pan-fry

28
Shoulder Neck Slice
Cross cuts of the neck region.
29
Proper Name
  • Lamb Shoulder Neck Slice
  • Other Names
  • Lamb Stew Bone-In
  • Lamb Neck for Stew
  • Neck of Lamb
  • Lamb Neck Piece
  • Cooking Methods
  • Braise or Cook in Liquid

30
Shoulder Roast (Boneless)
Cut from the shoulder with all bones removed.
31
Proper Name
  • Lamb Shoulder Roast Boneless
  • Other Names
  • Boneless Shoulder Netted
  • Rolled Shoulder Roast
  • Cooking Methods
  • Roast or Braise

32
Shoulder Square Cut (Whole)
Cut from the shoulder with the neck removed.
33
Proper Name
  • Lamb Shoulder Square Cut Whole
  • Other Names
  • Shoulder Block
  • Shoulder Roast
  • Square Cut Shoulder
  • Cooking Methods
  • Roast or Braise

34
Rib Chop
Cut from either side of the rack along the
backbone.
C
35
Proper Name
  • Lamb Rib Chop
  • Other Names
  • Rack Lamb Chop
  • Fresh Lamb Rib Chop
  • Rib Lamb Chop
  • Cooking Methods
  • Grill, Broil, Pan-broil, Pan-fry, or Roast (Bake)

36
Rib Roast
Cut from either side of the rack and includes the
6th through the 12th rib.
C
37
Proper Name
  • Lamb Rib Roast
  • Other Names
  • Lamb Rib Rack for Roasting
  • Lamb Rack Roast
  • Hotel Rack
  • Cooking Methods
  • Roast or Grill

38
Breast
Cut from the fore saddle with the foreshank
removed.
39
Proper Name
  • Lamb Breast
  • Other Name
  • Breast of Lamb
  • Cooking Methods
  • Braise or Roast

40
Breast Riblets
Cross cuts between the ribs along the breast.
C
41
Proper Name
  • Lamb Breast Riblets
  • Other Names
  • Lamb Riblets
  • Lamb Riblets Breast
  • Cooking Methods
  • Grill, Broil, Braise, or Cook in Liquid

42
Shank
Cut from the foreshank.
C
43
Proper Name
  • Lamb Shank
  • Other Names
  • Lamb Foreshank
  • Lamb Trotter
  • Cooking Methods
  • Braise or Cook in Liquid

44
Loin Chop
Cut along the loin between the 13th rib and the
hipbone.
C
45
Proper Name
  • Lamb Loin Chop
  • Other Name
  • Loin Lamb Chop
  • Cooking Methods
  • Grill, Broil, Pan-broil, or Pan-fry

46
Loin Double Chop
Cross cut along both loins between the 13th rib
and the hipbone.
C
47
Proper Name
  • Lamb Loin Double Chop
  • Other Names
  • Double Chop
  • English Chop
  • Cooking Methods
  • Grill, Broil, Pan-broil, or Pan-fry

48
Loin Double Chop (Boneless)
Cross cut along both loins between the 13th rib
and the hipbone bones removed.
C
49
Proper Name
  • Lamb Loin Double Chop Boneless
  • Other Names
  • English Chop
  • Boneless Double Loin Chop
  • Cooking Methods
  • Grill, Broil, Pan-broil, or Pan-fry

50
Loin Roast
Cut along one loin between the 13th rib and the
hipbone.
51
Proper Name
  • Lamb Loin Roast
  • Other Names
  • Saddle Roast
  • Full Trimmed Loin Roast
  • Loin Lamb Roast
  • Cooking Methods
  • Grill or Roast

52
Leg American Style Roast
Full hind leg with shank removed.
53
Proper Name
  • Lamb Leg American Style Roast
  • Other Name
  • American Leg
  • Cooking Method
  • Roast

54
Leg Center Slice
Cut from the center region of the leg.
55
Proper Name
  • Lamb Leg Center Slice
  • Other Names
  • Lamb Leg Chop
  • Lamb Steak
  • Leg Steak
  • Lamb Steak-Leg
  • Cooking Methods
  • Grill, Broil, Pan-broil, or Pan-fry

56
Leg French Style Roast
Hind leg lean trimmed back 2 inches to make
a handle for easier carving.
C
57
Proper Name
  • Lamb Leg French Style Roast
  • Other Name
  • Frenched Lamb Leg
  • Cooking Method
  • Roast

58
Leg Shank Portion
Cut from the lower two-thirds of the hind leg,
with sirloin half removed.
C
59
Proper Name
  • Lamb Leg Shank Portion
  • Other Names
  • Shank Half Leg of Lamb
  • Leg-o-Lamb Shank Half
  • Leg Shank Half
  • Cooking Method
  • Roast

60
Leg Sirloin Chop
Cut from the upper one-third of the hind leg,
from the sirloin region.
C
61
Proper Name
  • Lamb Leg Sirloin Chop
  • Other Names
  • Sirloin Lamb Chop
  • Lamb Sirloin Steak
  • Cooking Methods
  • Grill, Broil, Pan-broil, or Pan-fry

62
Leg Sirloin Portion
Cut from the front half of the hind leg, includes
the sirloin region.
63
Proper Name
  • Lamb Leg Sirloin Portion
  • Other Names
  • Lamb Leg Sirloin Half
  • Leg of Lamb Butt Half
  • Leg-o-Lamb Sirloin Half
  • Lamb Leg Butt Half
  • Cooking Method
  • Roast
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