Day seventy five

Today's tasting menu

Denver ribs, are they from lamb grown in Denver?

The last day of lamb fabricating. We still have some unfinished work for tomorrow (some groups have a lot), and it's mainly to grind all products left over.

We fabricated today a rack of lamb and a leg of lamb (it was an individual project). It was not difficult task. The Chef explained what to do how to French rack of lamb so it will be pretty and off to go. The leg required more work, we should trim the leg, then debone it, make BRT (boned, rolled, tied) roast from a half of the leg and prepare the second half for grinding.

Lamb is probably my favorite meat. I do not cook it often (may be this the reason why). It has strong flavor, at least more flavor then beef or pork and not everybody in the house is pleased with the aroma of cooked lamb. Right now we do not have ability to grill some parts outside.

After class there was a tasting. The Chef cooked for us rack of lamb from the different varieties (New Zealand, Australia, Colorado lamb). She also cooked tenderloin, loin, Denver ribs, and braised shank. It was
simple but great way to taste all the products we were talking about and worked on last two days. The only drawback was that she cooked it before we were ready to eat. So by the time we cleaned stations and started tasting the meat was cold. For the lamb this is not good. We were able to get some flavor, but cold lamb fat is not palatable (unfortunately).

Fabricated rack of lamb

The Denver ribs were outstanding. Denver ribs is a cut from lamb from the bottom part of the rib cage. She simply grilled them, but very slow (this is usual way of cooking ribs if you want to get a good product).

Tomorrow we are moving to poultry.