Fresh Canadian Lamb video (2007):
- (17) engaging instructional video clips featuring master chef-butcher Robert Miller fabricating a lamb carcass into a full range of quality-assured primal and sub-primal cuts
- Shot on-location at The Culinary Institute of Canada (Holland College) with ewe lamb carcasses from Flat River Farms, PEI.
Chef Miller's craft is subtly demonstrated with clean knife-work that brings out the best of Canadian lamb in taste and presentation. Recommended viewing for culinary students, chefs, butchers, retailers, restaurateurs, producers, and any fan of fresh-cut lamb!
Also available in DVD format (85 min.)
The Primal & Sub-primal Cuts: THE DRESSED LAMB CARCASS
Prepared cuts: THE SHOULDER
Prepared cuts: THE RACK
Prepared cuts: THE LOIN
Prepared cuts: THE LEG
Prepared cuts: THE FLANK AND FORESHANK
Prepared cuts: THE OFFAL
Credits
Produced for the Canadian Sheep Federation by
The Culinary Institute of Canada, Holland College, Charlottetown, PEI
David Harding, Program Manager
Robert Miller, Chef Instructor
and Richard Davies, Sheep Farmer (Flat River Farms) and Food Safety Consultant
Moses Media (Charlottetown, Prince Edward Island)
Jason Rogerson, Joey Weale
Rooney Productions (Lac-des-Loups, Quebec)
Oren Hercz, Chris Rompré
Qu'anglo Communications and Consulting
Marley Parker, Peter MacGibbon, Hugh Maynard
With financial assistance from Agriculture & Agri-Food Canada