Dressing Mutton and Lamb
16/10/05

A LEG of lamb is a leg of lamb - isn't it? Not according to a new CD-ROM produced specifically for chefs by the English Beef and Lamb Executive (EBLEX).

The electronic publication, called 'Lamb - A Celebration of England's Culinary Heritage' aims to inspire and inform chefs about the tremendous versatility of lamb and of mutton.

It offers advice on the best lamb and mutton cuts plus specifications for catering establishments to give their butchers, together with information on the different breeds and factors that affect the final eating quality such as feed and seasonality.

EBLEX foodservice project manager Hugh Judd said: "As part of our Autumn lamb campaign we are helping to inspire English pubs, restaurants and caterers to use more of our wonderful quality lamb.

"Lamb dishes have always been popular in pubs and restaurants, but many chefs stick to the more traditional cuts, so we developed this CD to provide a guide in the hope of encouraging greater experimentation."

The launch of the CD was marked with a 'gate to plate' experience day, held at Mallory Court Hotel in Warwickshire, where the content of the CD was brought to life for the chefs who attended.

During the day guests were taken on a guided tour around the farm that supplies lamb to the hotel, to learn the importance of the role of the farmer in producing and preparing quality lamb, as well as breeding and feeding techniques.

This was followed by butchery demonstrations and to complete the experience guests ended the day with a delicious meal featuring 'An Assiette of Lamb with Braised shoulder, Cutlets and Noisettes served with a Minted Pea Roasting Jus', as the main course dish.

One of the chefs who attended the event said: "This has been fantastic. Most of the guys in our kitchen haven't got a clue about which cuts come from which part of the animal.

"I don't suppose many of them have even seen a whole lamb! We've even brought one of our front-of-house guys along, so he can tell customers what it is they're eating if they ask. After today we're going to think about buying in a whole lamb once a week and using it all up with different cuts on the menu."

Foodservice organisations interested in receiving a copy of the CD should telephone Chantel on 0208 974 2404 or email Chantel@b2bcommunications.co.uk