Lamb tour gets underway

Lamb tour gets underway

EBLEX kicked off its ‘Five Star Lamb Tour’ on a Quality Standard Mark Scheme approved farm in Kent. Catering butchers and chefs spent the day at Becket Farm House, where they were offered inspiration to help them put lamb back on the menu.

Farmer Howard Bates with guests on the Lamb Tour.

Welcoming the guests, EBLEX foodservice project manager, Hugh Judd, said: “Over the next two months I will be travelling all over the country in a bid to get lamb back on the menu. This tour will see all guests get up close and personal with the animals, to show them exactly what goes into producing quality lamb able to compete against any in the world.”

Viv Harvey was on hand to provide a butchery demonstration to the delegates.

A butchery demonstration by master butcher Viv Harvey followed. Viv showcased a number of lamb cuts and addressed the chefs by saying: “From the moment I put the lamb on my butcher’s block, I treat it as if it’s about to go onto someone’s plate. I try to avoid wastage as much as possible but if a consumer can’t eat something there is no point in leaving it in.”

He added: “Most of your customers know about leg of lamb and lamb chops. But there is so much more to lamb – it’s a very versatile meat. Most chefs tend to focus on the loin and leg but you should also consider shoulder, as it produces some wonderfully tasty, good value cuts. Spatchcock Shoulder of lamb is ideal for menus and can be diamond scored and seasoned to take on more flavour. Another use of the shoulder is lamb Rib-Eye which can be nicely presented with good quality wooden skewers.

Viv ended his demonstration by encouraging the guests to think about using more of the carcase. He said: “I would encourage all chefs to make more of the carcase. By ordering a whole carcase you will not only have access to the usual primals, but you will also be able to use a whole range of other great value cuts. The specials board is a fantastic and flexible way to try out new cuts of lamb with your customers, before you add them onto your main menu.”

Guests were then invited to try a selection of the cuts being showcased, by cooking them up for themselves on a barbecue. One chef who attended, said: “I found today very useful – it’s great to see where it all begins and I will definitely be trying a couple of the new cuts on my menu.”

The next stops are Nottinghamshire (9th October) and Lancashire (17th October). If you would like to attend one of these events, please email Laura Harrison at laura@nimblejack.co.uk or call Hugh Judd on 07966 083164.

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