1. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Lamb

2. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Lamb and mutton Lamb is a sheep under one year old. The meat of older sheep is called mutton.

3. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality points for lamb The carcass should be compact and evenly fleshed. Lean meat should be firm, dull red, with a fine texture and grain. Surface fat should be hard, brittle, flaky, a clear white colour and evenly distributed. In a young animal the bones should be pink and porous, so that, when cut, a degree of blood is shown in their structure. Older bones become hard, dense, white and inclined to splinter when chopped.

4. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Joints, uses and weights JointUsesLamb weightMutton weight Whole carcass16 kg25 kg ShoulderRoast, stew3 kg4.5 kg LegRoast (boil mutton) 3.5 kg5.5 kg BreastRoast, stew1.5 kg2.5 kg Middle neckStew2 kg3 kg Scrag-endStew, broth0.5 kg1 kg Best-end rackRoast, grill, fry2 kg3 kg Saddle3 kg5.5 kg

5. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Offal Kidney: Grill or sauté. Heart: Braise. Liver: Fry. Sweetbreads: Braise or fry. Tongue: Braise or boil.

6. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Method of cookery? Which method of cookery would you use for these lamb dishes (blanquette, kebab and best end with breadcrumbs)?

7. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Method of cookery? Which method of cookery would you use for these lamb dishes (shanks with ratatouille, navarin and hotpot)?