When the carcass of lamb is reduced to primal cuts it is often:
A) split into two sides
B) separated in four: two fronts and two hinds
C) cut into double primals
D) separated into a front saddle and a hind saddle
Correct Answer:
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Q3: The sirloin end of the lamb leg
Q14: A food service operation should only consider
Q15: What is the recommended cooking technique for
Q16: Lamb that has not eaten grass is:
A)spring
Q17: Frenched chops are cut from the:
A)leg
B)rack
C)shoulder
D)loin
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
Q22: The loin has no ribs.
Q23: When frenching a rack,the bones are trimmed
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