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PREPARATION
METHODS (5 of 14)
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Hospitality
and Catering |
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| Trimming
is a key preparation technique. It is
used to remove those pieces of meat,
skin, fat or sinew which will not enhance
the meat product. Often excess fat will
be trimmed to leave some fat for basting,
appearance or flavour purposes. |
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| Always take
care when using knives. |
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| Sinews are
trimmed to remove them completely in most
cases as these will shrink and toughen
when cooked. |
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| Meat is trimmed
also to improve the shape or size of the
portion, cut or joint. |
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| Lamb loins
or best-ends that have been hung correctly
will have the skin removed. This is called
de-barking, the dry outer skin is peeled
away using a cloth and should come away
in one piece if hung correctly. |
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