American Lamb – Section 1

American Lamb – Section 1

$50.00

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).

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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

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