A lamb carcase consists of a number of primal cuts which, in turn, can be broken down into individual cuts or muscle groups. A lamb primal cut often consists of more than one muscle with different eating qualities which, in turn, can produce a variety of different lamb cuts. This free online meat training course will explain which primal lamb cuts there are and where they can be found on the lamb carcase.
Retail and foodservice lamb cuts are constantly evolving to keep up with the ever changing consumer and their eating habits. This educational lamb course is designed to help you recognise and identify a wide range of quality lamb cuts and to understand the best way to cook them.
This lamb butchery training course focuses on cutting a lamb carcase into individual primal cuts. A lamb carcase can be broken down in various ways to create a range of different primal cuts. We have chosen to break down the carcase into the most common British primal cuts currently being used by processors, catering butchers and independent butchers. Some of the primal cuts featured in the study material accompanying this lamb cutting exam include: leg with chump, loin and breast, neck fillet and traditional shoulder.
This lamb butchery/cutting course focuses on cutting lamb primal cuts into basic retail and foodservice cuts. Each primal cut can be cut into different retail and foodservice lamb cuts. Each stage is shown with both written and photographic instruction, which will provide you with the required knowledge you will need to pass this particular level. Students will be expected to be able to cut each lamb primal muscle into the retail and foodservice cuts as illustrated in the study material by following natural seams where possible and without cutting unnecessarily into muscles.
This lamb butchery/cutting course focuses on cutting lamb primal cuts into basic retail and foodservice cuts. Each primal cut can be cut into different retail and foodservice cuts. Each stage is shown with both written and photographic instruction, which will provide you with the required knowledge you will need to pass this particular level. Students will be expected to be able to cut each primal muscle into the retail and foodservice cuts as illustrated in the study material by following natural seams where possible and without cutting unnecessarily into muscles. Barnsley chops, leg steaks and carvery leg, are just some of the lamb cuts featured in this meat training module.
This lamb training course is aimed at anybody working with lamb, from the buyer to the chef, and anybody in between. The study material aims to explain the difference between the different sheep breeds and their characteristics, the different stages in the animal's life, matters that affect eating quality, lamb quality, the effect of maturing lamb, the supply chain involved and what the consumer is ultimately looking for from their cut of lamb.
* not all industry sectors will have access to these assessments.
We've categorized the modules according to industry sector. Just click on the sector which is most appropriate for you.
This is a very educational programme, it refreshes the memory and reminds you of forgotten cuts.
I have found the course incredibly interesting and hopefully will get the opportunity to do some of the practical examinations in the next few months to really improve my meat knowledge.
This will be an absolutely invaluable tool for key staff and customers. It is the best publication I have ever seen and the potential value is tremendous.
Everyone needs more education – and there's something for everyone in the Meat Education Programme. I work in the New Product Development department and I'm always looking for inspiration for new cuts – the study materials are packed with ideas for new and innovative products.
Congratulations on the project - a really useful and professional training tool.
The Meat Education Programme is a fantastic opportunity to invest in our people; to make them better professionals, and this will make the difference.
I have been a butcher for many years and this extensive programme is the best I have experienced. The online theory modules are easy to do in your own time and I certainly recommend the Programme to all butchers.
An excellent learning resource, which will provide our counter staff with even more knowledge, which they can pass on to our customers.