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Food Basics 9 (CSCA)
CSCA - Lamb
Term | Definition |
---|---|
BARON | France: The saddle and two legs, i.e., the entire hind section.UK: A large cut of beef 50 to100 pounds. |
BULGAR | A Middle Eastern staple: wheat kernels that have been steamed, dried, and crushed. Needs only to be hydrated. Bulgar is often confused with cracked wheat. |
CUTLET | A “chop,” loin or leg in all of the world but the US. |
FELL | Papery, porous membrane under the skin lying on top of the fat. Must be removed. The fell is what gives lamb the objectionable flavor of lanolin. |
GIGOT | French, meaning shortened, boned leg of lamb that is roasted. |
KATAIFI | A shredded Middle Eastern dough, filled with either a creamy pudding, or nuts and topped with a sweetened flavored syrup. |
LAMB | Sheep under 1year old. USDA grades Prime, Choice, Good, Utility, and Cull. |
MOUFLON | Ancestor to our present-day lamb, native to Sardinia, Italy. |
MUTTON | Lamb over 2 years old. |
PERSILLIADE | Usually refers to a parsley-breadcrumb mixture with garlic in it. |
SPRING LAMB | Lamb 3 to 5 months old. The flavor is very mild and tender. |
WHAT 3 THINGS SHOULD YOU REMOVE FROM LAMB PRIOR TO COOKING? | Fat, fell and lymph node |