i dont have much XP with lamb so i want to ask you old farts am i missing anything here on the leg of different cuts?
Sirloin roast/chops
center steaks
sirlion half leg
shank half leg ???
was just wondering if there was anything eles i can do with it we very rarly order them i just want to make sure i know how to do w.e the customer asks
Jesse do you ever have anyone ask you to take out the gland in the shank part, it's a small gland that some say makes it have a stronger taste. you have to make a small cut on the bottom and reach in with your finger and hook it and pull it out.
i dont have much XP with lamb so i want to ask you old farts am i missing anything here on the leg of different cuts?
Sirloin roast/chops
center steaks
sirlion half leg
shank half leg ???
was just wondering if there was anything eles i can do with it we very rarly order them i just want to make sure i know how to do w.e the customer asks
There is a french leg of lamb with the sirloin removed and shank left on An American style leg with the Sirloin and Shank removed Stew and Cube steaks can be made out of the trimmings
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
Besides the ones mentioned we'll sell whole bnls legs, bnls sirloin end leg, bnls shank end leg. Sometimes we get requests for lamb tenderloin so we take the stub-end tender out of the whole leg and use those. Occasionally, we get requests for the sirloin. I like to take the knuckle out and use it for stew, though I prefer shoulder to leg.
...I broke down a leg of lamb today like I have broken beef. I seperated the eye, peeled the knuckle, made a mini-culotte joint roast, rustic cutting it and fastening the tender section of the heel to it... which has the same footprint size as the culotte. I produced a top sirloin center roast and a top inside round roast.... all from a little lamb leg. I ended-up with about 1.5# of grind for lamb-sausages.
I made 1/4" fast steaks from the bottom round, cutting them on the angle perpendicular to the grain.
I grilled them with anchovy rolled capers and served them up as tapas.
My medical doctor sister said she would shell out $2/oz for those.
-- Edited by JimmyMac on Monday 20th of August 2012 06:19:31 PM
No one carries ground lamb these days - a trick we used to do at my old shop was use lamb trim with a little lean beef to help the consistency - they make very tasty burgers and won't fall apart. The gland mentioned above is a very important part - I take the gland out of one side, then find a large chunk of fat in the other side right around the same area you found the gland in, but on the opposite side. You have to pull the seams apart a little to access both these - but your customers will appreciate it :)
No one carries ground lamb these days - a trick we used to do at my old shop was use lamb trim with a little lean beef to help the consistency - they make very tasty burgers and won't fall apart. The gland mentioned above is a very important part - I take the gland out of one side, then find a large chunk of fat in the other side right around the same area you found the gland in, but on the opposite side. You have to pull the seams apart a little to access both these - but your customers will appreciate it :)
We sell a lot of fresh ground lamb where I work. I made about 15 lbs early this morning and then about 10 more in late morning. They may make more again this evening.
I broke 5 whole lamb today. Cut the shoulders and sirloins. The loins, legs, ribs(racks) and breast are ready for when we need it. 5 more whole lamb came in today around 3:30.
yes there is a gland that needs to be removed you'll find it by the heel meat white fat and youll know it when you see it also if they ask you to remove the fell its the clear membrane on the out side you can seam it out by pulling and with the knife
