1. Lamb: young sheep up to 1 year of age
• Milder in flavor
• Preparation with acidic ingredients, dried fruits and root
vegetables helps balance fattiness
• Pair well with garlic and piney herbs
Mutton: any sheep over 1 year of age
• Stronger flavor
• Much tougher
• Usually used in ethnic recipes
• Paired with strong flavors
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Lamb & Mutton
2. • Shoulder – roast, chops & arm chops
• Rack (rib) – roast, chops & riblets
• Breast – slow roast, braise
• Loin – roast, chops, cutletes
• Leg – sirloin chops, roast
Other cuts
• Neck
• Shanks (fore & hind)
• Flank
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Primal Cuts of Lamb
5. Artichokes
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When raw can transfer very bitter flavors to utensils and other foods
Clean and hold in acidulated water
Cook in salted water with lemon
Remove choke before serving
Only the most tender inner leaves are edible
There is a small amount of “heart” on the bottom of some of the outer
leaves
• Methods of preparation
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Stuffing
Quartered, marinate or stuff
Serving whole for dipping in butter or dressing
Cleaned so only the heart is used
• Garnish
• Stuffing
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Member of the thistle family
Only the heart of the underdeveloped flower is edible
• Preparation and cooking
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Haricot vert = green beans
Haricot = white bean usually dried
Farro = ancient grain from Roman Empire
Risotto = a cooking method for grains usually used for Italian
short grain rice.
• It is the name of the Italian dish utilizing this method
• Other grains can be used however technique must be altered to
achieve the creamy texture
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Menu Review
