Lamb that has not eaten grass is:
A) spring mutton
B) young lamb
C) baby lamb
D) spring lamb
Correct Answer:
Verified
Q3: The sirloin end of the lamb leg
Q11: Useful as one piece for producing large
Q12: A brown lamb stew might be called
Q14: A food service operation should only consider
Q15: What is the recommended cooking technique for
Q17: Frenched chops are cut from the:
A)leg
B)rack
C)shoulder
D)loin
Q18: When the carcass of lamb is reduced
Q19: A lamb rack contains seven rib bones.
Q20: A lamb carcass generally weighs:
A)22-40 kg (49-88
Q21: The flank is commonly used in shepherd's
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