Star chef promotes cheaper lamb cuts
A Michelin-star chef has partnered with Eblex to launch an innovative range of lamb forequarter, breast and offal cuts.
Andreas Antona and Eblex master butcher Dick van Leeuwen unveiled the latest booklet in Eblex’s Master Chef and Master Butcher series. The booklet showcases a series of good-value lamb cuts, which are designed to encourage chefs to put the meat back on menus and help the industry prosper.
Foodservice project manager for Eblex Hugh Judd explained: “With a good amount of new-season lamb coming in, now is the perfect time to make the most of it on menus. Dick and Andreas have produced a great range of cuts to offer inspiration to chefs.”
With over 60 years of industry experience between them, the pair set about developing a range of six under-used and inexpensive cuts, which are ideal for both traditional and sous vide cooking.
Leeuwen said: “An important focus for the supply chain at the moment is maximising carcase utilisation. Lamb is a popular meat with consumers and these cuts will give chefs greater menu variety and the opportunity to increase profitability. Andreas has provided input from a chef’s perspective and we have come up with some great ideas for the foodservice industry.”
The featured cuts are:
- Lamb Heart and Lamb Liver - (Eblex Code: Offal L001)
- Lamb Spatchcock (Shoulder) - (Eblex Code: Forequarter L030)
- Rolled Belly of Lamb (Eblex Code: Breast L013)
- Lamb Spare Ribs (Eblex Code: Breast L012)
- Chunky Neck Chops (Eblex Code: Forequarter L037)
- Lamb Tongue (Eblex Code: Offal L001)
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- forequarter l030 rolled