7.3: Classroom Preparation Assignment - Lamb Identification and Fabrication
- Page ID
- 21256
\( \newcommand{\vecs}[1]{\overset { \scriptstyle \rightharpoonup} {\mathbf{#1}} } \) \( \newcommand{\vecd}[1]{\overset{-\!-\!\rightharpoonup}{\vphantom{a}\smash {#1}}} \)\(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\) \(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\)\(\newcommand{\AA}{\unicode[.8,0]{x212B}}\)
Name: _________________________________ Date: ___________________________
- To quality as lamb, the animal must be ______________ than a year old.
- To quality as mutton or sheep the animal must be ______________ than a year old.
- T or F. Circle one. Spring lamb has never eaten grass or grain.
- American lamb is raised to be __________________ than lambs from Australia and New Zealand.
- Which lamb is milder in flavor? American or New Zealand/Australian? ________________________.
- Which primals make up the % of the carcasses total weight?
Shoulder______ A. 34%
Breast ______ B. 13%
Rack ______ C. 8%
Loin ______ D. 17%
Leg ______ E. 36%
- What is the lamb chop?
- What is the lamb rack?
- What are the three retail grades of lamb by the USDA?
- What is the best way to cook a boneless leg of lamb?