This program offers a wide range of culinary possibilities no matter the foodservice venue and will help you to better familiarize your students and/or staff with this underutilized protein.

You will:
*Learn how to present lamb recipes as an entrée or an appetizer
*Uncover lamb's versatility as an appealing and cost-effective offering in many styles of restaurants
*Discover how to pair lamb with popular side dishes

Highlights of the accompanying Training CD include:
*The classes of lamb, with quality and yield grades
*Portion control and traditional cuts
*A variety of recipes - Mustard & Herb-crusted Rack of Lamb, Beer-braised Lamb Shanks, and many more