Deck 16: Lamb

Question 1

All of the meat found in the primal lamb loin is very tender.

Answer 1

False

Question 2

When purchasing agneau-pre-salé for roasting whole, the goat should be less than 5 months old.

Answer 2

False

Question 3

The sirloin end of the lamb leg is more tender than the shank end.

Answer 3

False

Question 4

The primal rack is also known as the hotel rack.

Question 5

Lamb is one meat animal that is practical for restaurants to receive whole.

Question 6

Like veal, lamb is classified into a foresaddle and a hindsaddle.

Question 7

Lamb has a strong and distinctive flavor.

Question 8

What is the only cut from the loin that is NOT tender?

A) tenderloin
B) medallions
C) loin eye
D) flank

Question 9

Under what conditions should a food service operation purchase whole lamb?

A) trim and bones can be used in stock making
B) employees are skilled in butchering
C) adequate equipment and storage is available
D) all of the above

Question 10

What is the form of lamb consisting of the primal hotel rack with connecting breast sections?

A) foresaddle
B) back
C) hindsaddle
D) bracelet

Question 11

Which cuts of lamb are suitable for kebabs?

Question 12

Historically, why were meats threaded on a skewer before grilling?

Question 13

What are the small ribs taken from the primal breast called?

A) Denver ribs
B) rack
C) Frenched
D) hotel rack

Question 14

Ground lamb typically comes from the leg.

Question 15

Most goats are bred for milk and cheese production.

Question 16

What makes lamb unique among meat animals commonly used in foodservice?

Question 17

What is the difference between domestic and imported lamb?

A) imported lamb is usually larger than domestic lamb
B) the short shelf life of lamb makes imported lamb scarce
C) domestic lamb is grain fed
D) all of the above

Question 18

How is lamb shoulder most often prepared?

A) braising
B) grinding for patties
C) grilling or broiling
D) cutting into chops

Question 19

The primal lamb rack contains seven rib bones.