Introduction
Welcome to Cooking with the American Masters, Lamb Fabrication Series. We are proud to present this course content in partnership with the Colorado Sheep and Wool Authority and the Colorado Lamb Board. We hope you will enjoy the content and the material to learn more about this incredible product.
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
We hope you enjoy the material and consider taking additional courses in this series.
