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Fore
Rib and Middle Rib.
GRILLING AND SHALLOW FRYING T-Bone Steak, Rump Steak,
Porterhouse Steak, Minute Steak, All the cuts from Fillet.
BOILING Silverside, Thin Flank, Brisket, Ox Tongue and Tripe.

LAMB

Lamb has to be my favourite meat. 9 times out of 10, if it
is cooked correctly it is nearly always tender, and the
flavour is just out of this world. Although it isn=t good

for you the fat on lamb is just as tasty.

In case you didn=t know lamb is the meat from a sheep
that are assumed to be under one year old when slaughtered.
The UK market has two main supplies; our own UK home
produced lamb or imported lamb from New Zealand. Just for
the record, the meat from a more mature sheep is known as
mutton. Mutton has a stronger taste the lamb and is also
more darker in colour, less tender and has a higher
proportion of fat. Very rarely will you see mutton on the
menu in a restaurant these days, it is now sold mainly for
manufacturing purposes.

HOME PRODUCED LAMB

Home produced lamb falls into two main groups:

-mountain and hill breeds - these provide fresh lamb
carcasses for the autumn and winter markets;
-lowland or downs breeds - these provide fresh lamb
carcasses for the spring and summer markets.
Home produced lamb - particularly the smaller carcasses -
is scarce in late winter and early spring before the new
seasons lamb comes in in may.

NEW ZEALAND LAMB

Frozen lamb imported from New Zealand is of a consistently
high quality and is competitively priced, with little
seasonal fluctuation. The animals are normally killed
between 4 and 6 months old and are generally smaller than UK
produced carcasses, which are usually somewhat older.

Lamb can be purchased whole, jointed, butchered into
cutlets and chops or as one of the special catering cuts
such as baron or crown roast. If you are to purchase a whole
lamb carcass, your menu must be carefully planned to make
use of the less tender joints that are only really suitable
for stewing. Most establishments purchase only the
joints/cuts that they require e.g. legs for roasting, best
ends for the cutting of cutlets for grilling, etc.

Below is a few quality purchasing points for fresh lamb :-
-Carcass conformation Compact, evenly fleshed, feeling
heavy for its size. The legs and shoulders should be plump
and well filled, the back broad and well developed.
-Flesh Light pinky-red in colour, firm to the touch with a
fine close grain.
-Bones Small, pinkish in colour, porous, with blood still
showing when cut. In older animals the bones are white and
splinter when they are

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