If you own a restaurant and want to begin serving sheep meat but do not know the first thing about the cuts that eateries usually serve, this article is for you. If you do not own a restaurant but have always wondered what cuts the eateries are using and why this article is for you as well. Sheep meat cuts are interesting and not every cut is used for every recipe.
There are certain cuts great for certain dishes. Let us explain a few of these cuts and what they are used for in restaurant cuisine. And more importantly, why they are used. The restaurant chef knows his cuts and how to pull out the full flavour of the meats he is working with.
Here are some of the most popular meat cut choices that restaurants prefer.
THE LOIN CUT
This popular cut is known to be the most tender part of the sheep. It is cut into mini steaks that are succulent and juicy. These cuts are wonderful to fry or roast. There are different cuts to the loin chop. The Sheep Saddle is a cut that is deboned and rolled and tied for cooking.
It is a double loin that is still joined together and roasted. Noisettes are cut from a single boneless loin. It is trimmed and rolled. Valentine steaks are cut from the boneless saddle portion. This cut is then split into two single loins. It is then partially cut for a butterfly affect. Chops are another popular cut.
Chops, or cutlets, are from the ribs are highly delicious and the most expensive cut of the meat that you can buy. These are perfectly cooked with a little pink on the inside.
A rack can be a pricey dish. It comes from the rib section of the animal. The meat on the ribs is tender and moist. It also has fabulously sweet and delicate flavours. Racks of ribs usually come in five sizes. The cutlet is the smallest and consists of a single bone rib.
The second is a 4-bone rack which makes a perfect meal for two. The next size up is the 7 bone Rack with will typically serve three people. The largest is the Crown. This delicacy is impressive and is the best the butcher has to offer. It is comprised of two French trimmed Racks tied together in a circular shape.
Often the circle will then be stuffed with vegetables and herbs or mince stuffing. Another large rib serving is the Guard of Honour which is also made of two racks of ribs, but they are placed side by side with their bones interlocking.
The shoulder is a cut that is perfect for slow roasting. The reason that restaurants do this is because the shoulder is not as lean and tender as the leg portion. The process of cooking this cut takes longer but is well worth the wait. A reputable restaurant will have it ready to serve when the customer orders it.
This cut comes from the backside of the sheep. It is found between the loin and the leg. This is a lean, tender cut. It is usually cut and served in smaller portioned roasting joints. This is very popular cut in the restaurant industry. It is perfectly cooked when pink inside.
This is a popular cut as well. This portion is full of robust flavour and very little fat content. There are different known cuts in the restaurant industry. The Carvery Leg is cut with the bone removed. However, the shank will still be attached. Leg Steaks are another cut.
They are also known as Gigot Chops. These tasty cuts are steak portions that have been cut from the Carvery Leg portion. Boneless Gigot chops are also used. Another is a boned and rolled Le which is a popular crowd pleaser.
This is an easy dish to prepare and is full of excellent flavour. The leg can also be diced and used in restaurant stews and casseroles.
This is a cheaper cut of meat. The cut is gathering popularity. The middle neck fillets have a wonderful flavour. This cut is usually served braised or stewed.
The reason for this is because there is a layer of fat that runs through the cut. Braising or stewing allows for this fat to melt off and add to the rich flavour of the meat.
Sheep meat is delicious any way the restaurants prepare it. Local influences always add flavour and culture to the dishes served. It is a versatile meat and is perfectly seasoned and cooked according to most local traditions.
Restaurants cannot go wrong serving the above cuts with their cultural spices and herbs. How would you prepare yours?