Exam 15: Lamb

When frenching a rack,the bones are trimmed to about 10 cm (4 in)from the edge.

A brown lamb stew might be called a:

A food service operation should only consider purchasing whole lamb when?

What is the recommended cooking technique for lamb breast?

The loin has no ribs.

Frenched chops are cut from the:

The primal rack is also known as the hotel rack.

The flank is commonly used in shepherd's pie.

Boneless loin eye muscle of lamb produces the fabricated cut:

A lamb carcass generally weighs:

All of the primal loin meat is very tender.

Lamb that has not eaten grass is:

Lamb shanks are often:

Lamb is generally regarded as tender throughout.

When the carcass of lamb is reduced to primal cuts it is often:

A lamb rack contains seven rib bones.

The primal lamb front is most often:

Ground lamb is typically made from the leg meat.

The sirloin end of the lamb leg is more tender than the shank end.

Lamb has a special and distinctive flavour.