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).
Sponsored by:
American Lamb – Section 1
$50.00
Description
The first course in this series will cover the following objectives:
- Breaking down a whole animal into primal cuts
- Learn about the differences between domestic and foreign lamb.
- Identify the primal cuts of a lamb.
- Understand where to make the first cut.
- Knowledge of how to count ribs when fabricating a whole lamb.
- Identify the location of the sub primal cuts.
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: 2-hours
Sponsored by:
