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 – Full Course
$199.00
Description
This course includes both Section 1 and 2 of the American Lamb Course:
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 second course in this series will cover the following objectives:
- Fabricating primal cuts of lamb into retail/useable cuts
- Processing the saddle of lamb into a roulade
- Cooking suggestions for the saddle of lamb
- Breaking down a whole leg of lamb into useable cuts
- Removing the chime bone from the rack of lamb
- Fabricating the rack primal into useable cuts
- Methods to breakdown the shoulder portion of a lamb
- Recipes and techniques to cook Colorado lamb
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: 10-hours
Sponsored by:
