A CHEF S GUIDE FLAVOUR PROFILING & COOKING TECHNIQUES

Transcription

1 A CHEF S GUIDE I m Interactive FLAVOUR PROFILING & COOKING TECHNIQUES Your interactive guide to pairing trending flavour profiles with lamb cuts, and exciting cooking techniques guaranteed to wet any appetite.

2 SHOULDER A full flavoured cut, shoulder of lamb is great for carrying stronger flavours. It is beautifully tender when slow-cooked or stewed and comes in a range of smaller cuts to keep your menus fresh. Rolled Boneless Shoulder This cut comes from a 5-rib forequarter, with the bones and Paddywhack removed making it an easy to carve joint. Foreshank Also known as a knuckle of lamb, the Foreshank is taken from the lower leg. Meaty, succulent and full of flavour, it is a superb cut and will fall off the bone after braising. Diced Shoulder Perfect for stews and curries. Henry A lower cost cut, the Henry is taken from the shoulder with the bone-in. This cut is full of flavour and very tender after cooking, thanks to the bone marrow and fat melting into the meat. Whole Shoulder One of the cheaper cuts of lamb for feeding a high number of people, the joint can be slow cooked and the leftovers shredded to use in other dishes, making it an economical option. Mince Shoulder Lamb mince is full of flavour and makes a delicious alternative to beef mince in many recipes including meatballs, burgers and Middle Eastern cuisine. Neck The neck fillet is the eye of meat from the 5-rib forequarter. A thrifty meat that is rich in flavour, it is great for curries and stews. Click on the above cuts to explore the different flavour profiles and cooking techniques associated with each of them.

3 ROLLED BONELESS SHOULDER FLAVOUR PROFILE Oriental Middle Eastern European American African Capres Garlic Rosemary Cinnamon Pomegranate

4 ROLLED BONELESS SHOULDER COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

5 FORESHANK FLAVOUR PROFILE Oriental Middle Eastern European American African 5 Spice Aniseed Rosemary Garlic Red Wine Paprika Cinamon Cumin Chilli

6 FORESHANK COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

7 DICED SHOULDER FLAVOUR PROFILE Oriental Middle Eastern European American African Szechuan Madras Mint Green Curry Aubergine Rosemary Jerk Peanut Tagine Coconut Biryani Red Wine

8 DICED SHOULDER COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

9 HENRY FLAVOUR PROFILE Oriental Middle Eastern European American African Rosemary Pepper Garlic

10 HENRY COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

11 WHOLE SHOULDER FLAVOUR PROFILE Oriental Middle Eastern European American African Chilli Ginger Lemongrass Five Spice Masala Yogurt Rosemary Garlic Anchovies Mint Cajun Harissa Ras El Hanout Tagine

12 WHOLE SHOULDER COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

13 MINCE SHOULDER FLAVOUR PROFILE Oriental Middle Eastern European American African Coriander Cumin Kofte Onion Garlic Mint Feta Chipolte Aubergine

14 MINCE SHOULDER COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

15 NECK FLAVOUR PROFILE Oriental Middle Eastern European American African Sesame Madras Rosemary Garlic Harrissa Ras El Hanout

16 NECK COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

17 BEST END The Best End is a tender cut of lamb. It is the first eight ribs and so also called the Rack, it can be cut in a number of ways... Frenched Rack of Lamb Served with 7 or 8 ribs, the rib bones are exposed by trimming off the fat and meat covering them Cutlets Thin slices of meat cut from between the rib bones. Click on the above cuts to explore the different flavour profiles and cooking techniques associated with each of them.

18 FRENCHED RACK OF LAMB FLAVOUR PROFILE Oriental Middle Eastern European American African Sumac Madiera Peas Pancetta

19 FRENCHED RACK OF LAMB COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

20 CUTLET FLAVOUR PROFILE Oriental Middle Eastern European American African Soy Fenugreek Thyme Garlic Rosemary

21 CUTLET COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

22 LOIN Loin is made of the best end and short loin. It is generous in size, it s very tender and cooks quickly. Loin chop Similar to a mini T-bone steak, the loin chop is lean and tender. Noisette Taken off the bone, this small medallion is rolled in a thin layer of fat that protects the eye of the meat, adds flavour and crisps up well. Cannon Also known as the fillet, the cannon is half of the loin side of the lamb with all fat removed and very tender. Barnsley Chop Taken from across the saddle, this large cut offers a double helping of a juicy and tender loin meat. Click on the above cuts to explore the different flavour profiles and cooking techniques associated with each of them.

23 LOIN CHOP FLAVOUR PROFILE Oriental Middle Eastern European American African Tandoori Yogurt Saffron Tikka Thyme Mustard Rosemary Chipotle

24 LOIN CHOP COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

25 NOISETTE FLAVOUR PROFILE Oriental Middle Eastern European American African Mustard Thyme Rosemary

26 NOISETTE COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

27 CANNON FLAVOUR PROFILE Oriental Middle Eastern European American African Blackbean Soy Ginger Sumac Rosemary Garlic Thyme

28 CANNON COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

29 BARNSLEY CHOP FLAVOUR PROFILE Oriental Middle Eastern European American African Artichokes Garlic Rosemary

30 BARNSLEY CHOP COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

31 LEG OF LAMB Lean and tender, Leg of Lamb is a versatile cut that can be cooked whole or divided into smaller cuts. Whole leg Offering a great meat-to-bone ratio, lamb leg is very tender and a show stopper for a table. Hindshank Taken from the lower section of the animal s back legs, this meaty cut has a thin layer of fat and leaner than other parts of the lamb. The bone running through it keeps the meat tender and juicy. Boneless leg joint With the joint removed, this boneless cut is rolled for cooking, just add stuffing. Perfect cut for a consistent carve. Leg steaks Available with or without the bone, the steaks come from the leaner part of the leg. Rump Served off the bone, Lamb Rump is a versatile cut that you can do so much more than just roast. With a juicy fat layer that will crisp up when cooked. Click on the above cuts to explore the different flavour profiles and cooking techniques associated with each of them.

32 WHOLE LEG FLAVOUR PROFILE Oriental Middle Eastern European American African Anchovies Citrus Garlic Citrus Mint Jerk Seasoning Apricots Dried Fruits Rosemary

33 WHOLE LEG COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

34 HINDSHANK FLAVOUR PROFILE Oriental Middle Eastern European American African Aniseed Cinnamon Lentils Red Wine

35 HINDSHANK COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

36 BONELESS LEG JOINT FLAVOUR PROFILE Oriental Middle Eastern European American African Anchovies Pomegranate Garlic Cinnamon Teriyaki Citrus Citrus Chimmichurri Figs Aubergine Mint Ras El Hanout Rosemary

37 BONELESS LEG JOINT COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

38 LEG STEAKS FLAVOUR PROFILE Oriental Middle Eastern European American African Hoisin Rosemary Mint Paprika

39 LEG STEAKS COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

40 RUMP FLAVOUR PROFILE Oriental Middle Eastern European American African Honey Soy Lemongrass Mint Thyme Garlic BBQ Chilli

41 RUMP COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

42 BREAST The breast is a fatty cut, but that is what makes this cut so tasty and melt-in-the-mouth when cooked. Rolled Lamb Breast Rich and full of flavour, the marbling running through the cut will melt into the meat. Ribs Ribs are cut from the lower part of the rib cage, or the spare ribs, in the animal s belly or breast. They are tasty and melt-in-the mouth when oven cooked. Click on the above cuts to explore the different flavour profiles and cooking techniques associated with each of them.

43 ROLLED LAMB BREAST FLAVOUR PROFILE Oriental Middle Eastern European American African Coriander Mint Citrus Anchovy Sage Apricots Pistachio

44 ROLLED LAMB BREAST COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising

45 RIBS FLAVOUR PROFILE Oriental Middle Eastern European American African Korean BBQ Sriracha Tandoori Honey BBQ Jerk BBQ

46 RIBS COOKING TECHNIQUES Smoking Chargrilled Pan Fried BBQ Sous Vide Roasting Braising