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A Culinary Education Program on American Lamb Curriculamb a Culinary Education Program on American Lamb Curriculamb A Culinary Education Program on American Lamb Curriculamb A Culinary Education Program on American Lamb TABLE OF CONTENTS Page 3 Learning Objectives Page 4 Lesson 1 – The U.S. Sheep Industry and Benefits of American Lamb Page 6 Lesson 2 – Buying and Handling Lamb Page 8 Lesson 3 – Lamb Carcass and Cuts Page 18 Lesson 4 – Lamb Nutrition Page 19 Lesson 5 – Cooking Lamb Page 22 Appendix – American Lamb Recipes Feed your adventurous side. 2 Curriculamb A Culinary Education Program on American Lamb LEARNING OBJECTIVES Curriculamb is a comprehensive culinary education resource on American Lamb. Use this Curriculamb for personal development or as a classroom or training tool. After completing this Curriculamb, students will be able to: • Explain how sheep in the United States are raised • Compare American Lamb to imported lamb • Differentiate between lamb and mutton • Describe USDA grades and yield grades for lamb • Identify the primal cuts of lamb and the chef-ready cuts fabricated from each primal • French a rack of lamb and fabricate lamb legs and shoulders • Describe nutritional benefits of lamb • Perform common cooking techniques associated with various foodservice cuts of lamb Feed your adventurous side. 3 Curriculamb A Culinary Education Program on American Lamb LESSON 1 – THE U.S. SHEEP INDUSTRY AND THE BENEFITS OF AMERICAN LAMB SHEEP HISTORY Sheep are one of mankind’s oldest domesticated animals, raised by people as a food source around 10,000 years ago. Throughout the progression of human civilization, people have relied on sheep for meat, milk and wool. As people and civilization progressed out of the hunter-gatherer stage and into the substance farmer stage, shepherding develops as one of the first specializations of labor. With the emergence of shepherds and selective breeding, sheep that resemble the sheep of today arrived by around 3000 BC. Sheep are raised throughout the world and lamb is prevalent in diverse regions and cultures. Sheep are referenced in many languages, mythologies and major religions, especially Abrahamic religions. Greek mythology, for example, references the Golden Fleece. There are many references to sheep in the Bible, especially in the Old Testament. In both ancient and modern religious rituals, sheep are often referenced as sacrificial animals. U.S. SHEEP PRODUCTION There are more than six million sheep in the United States and more than 80,000 sheep farms and ranches, the vast majority of which are family owned and operated. Flocks in the East and Midwest are smaller, usually between 50 to 300 animals, while operations in the West range from those same small flock sizes up to 10,000 sheep. Sheep are raised in every state. Leading sheep production states are Texas, California, Colorado, Wyoming and South Dakota. Prior to World War II and the development of synthetic fabrics, many producers raised sheep primarily for wool with meat being the byproduct. These producers delayed slaughter so that the sheep could be sheared more often. The meat of these older animals was less tender and strongly flavored. Today this is reversed, with most shepherds focusing on production of flavorful and tender meat, with wool as the byproduct. The most common breeds of sheep in the United States are Dorset, Hampshire, Rambouillet and Suffolk. These breeds are known for their larger size. 4 American sheep are reared on a high-quality natural forage diet. Sheep are herbivores and like to graze on an array of grasses, legumes and wildflowers. Depending on the quality of the range, some lambs are marketed directly from the range or pasture while others are grain-finished for a short period of time before being processed. Shepherds tend to their flocks with the utmost care and employ guard animals to assist them. Guard dogs help to protect the flock from coyotes, black bears, mountain lions and domestic dogs. Shepherds also use llamas and donkeys as guard animals. SHEEP LEXICON Ewe – a female sheep FACT: No artificial growth hormones are used in lamb production in the United States*. Flock – a group of sheep *Although growth hormones are not used in lamb production in the United States, they are legal to use. Ovine – a term used to describe FACT: Sheep are skilled grazers. Thus, many cities, municipalities, forests, and even things pertaining to a sheep vineyards use sheep for land management purposes, including weed control, crop Ram – a sexually mature male clean up and to prevent forest fires. Sheep support environmental sustainability as sheep targeted grazing has led to a reduction in the use of diesel, agrochemicals and fertilizers. Wool – the soft, thick hair that grows on the bodies of sheep LAMB CONSUMPTION In many countries throughout the world, especially in regions of North Africa, the Middle East and parts of Europe, lamb is the primary protein. World lamb per capita consumption is more than four pounds per person. In the United States, per capita consumption of lamb is just under one pound per person. Approximately 325 million pounds of lamb are sold each year in the United States. About one-half of this lamb is raised domestically and about one-half is imported. WHY CHOOSE AMERICAN LAMB? American Lamb is a popular menu item thanks to the larger cut sizes, its distinctive flavor profile, freshness and tenderness. When you menu domestic lamb, you are supporting the nation’s shepherds and... It’s Fresher. American Lamb is up to 10,000 miles and 30 days fresher than imported lamb. It’s Available Year Round. Adaptable to a range of climates, sheep are raised in every state in the country and lamb is available fresh year round. There’s a lamb dish for Eweniversity every season. Lab: It’s a Better Value. Excellent American sheep breeding produces a lamb with larger muscling that provides for improved yield and impressive plate presentation. Watch The American Lamb Story videos. Video 1, It’s Flavorful. The mild yet distinctive flavor of American Lamb is a result of Video 2 What questions quality genetics and feeding practices. should you ask a supplier of lamb? Discuss the It’s Local. Approximately 65 to 75 percent of fine dining operators feature lamb benefits of local sourcing. on their menus. When origin of lamb is noted, domestic/local sources of lamb are mentioned three to one as compared to imported lamb. Feed your adventurous side. 5 Curriculamb A Culinary Education Program on American Lamb LESSON 2 – BUYING AND HANDLING LAMB Sheep are generally processed at 7 to 10 months of age. The average weight of a lamb heading for processing is around 135 pounds. Meat from a sheep less than one year of age is called lamb. Meat from an older animal is referred to as mutton. All American Lamb is either USDA inspected for wholesomeness or inspected by state systems equal to the federal government. A symbol such as this USDA symbol verifies that the American Lamb passed inspection. FACT: The average carcass weight or dressed weight of American Lamb is about 70 pounds, about 50 percent of the live weight. USDA GRADES It is helpful to be aware of USDA grading guidelines. The grade indicates the quality level of the meat. For American Lamb, five quality grades have been set: • Prime • Choice • Good • Utility • Cull FACT: More than 90 percent of American Lamb will grade USDA Choice or Prime. These grading classifications are based on the following factors: • Age • Degree of fat streaks in meat between ribs and on the flank muscle • Conformation: • The thickness and fullness of the carcass, muscularity and skeletal development, and ratio of meat to bone • Texture, firmness and color of lean muscle tissue (marbling) in relation to the maturity of the carcass 6 YIELD GRADES IN AMERICAN LAMB The USDA has also established yield grades that reflect the quantity of cuts that can be expected from a lamb carcass. Yield grades 1, 2, 3, 4 and 5 are measured on the following factors: • Conformation of Carcass: Consideration of the proportion of each cut to the carcass weight and also the general desirability of each cut as compared with other cuts. • Thickness of Fat: Thickness of subcutaneous fat in the rib area of the 12th and 13th rib, measured 5 inches from the backbone. Yield Grade Back Fat Thickness at 12th-13th Rib 1 0 - 0.14” 2 0.15” - 0.24” 3 0.25” - 0.34” 4 0.35” - 0.44” 5 0.45” and up Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest. HANDLING LAMB The following safety and cooking guidelines help assure that lamb as well as all meats are served at their best. Keep it Cold The temperature at which meat is stored is critical for safety and quality. Remember to store lamb in a refrigerator at 32°F to 38°F. Freeze at 0° or below. Make it Hot The USDA recommends that lamb be cooked to an internal temperature of 145°F for medium rare. Cook ground lamb to medium (160°F) or until inside is no longer pink. Reheat any previously cooked lamb products (stews, meat pies, etc.) to minimum internal temperature of 165°F. Be Clean Wash your hands in hot soapy water before preparing foods and after handling raw meats. Utensils, plates and cutting boards must be washed in hot soapy water or other sanitizers after being used for raw meat. Occasionally sanitize surfaces with bleach. Keep the storage areas clean. Sanitize the refrigerator interior where meat juices may have dripped. Feed your adventurous side. 7 Curriculamb A Culinary Education Program on American Lamb LESSON 3 – LAMB CARCASS AND CUTS PRIMALS The four primal cuts (major sections of the carcass) of American Lamb are: Shoulder - A lamb shoulder includes the first four rib bones of each side and the arm and neck bones.
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