Demonstration 31 - Meat preparation and cooking

What an interesting class! Having never done it, even more so.

Lamb cutlets were on the agenda. I have had them before but have never prepped them. So not too suprisingly there are different ways of preparing cutlets - also depending on how much you get already done by your butcher. But there are - again - not surprisingly difference in the trimming - one being French trim and the other being English trim.

Now I know that the two pictures show different dishes. But maybe it makes it clear anyways. French trim is basically taking everything off but the eye of meat which is the fillet.

An English trim would be leaving some meat and fat on the bone which indeed make the whole cutlet a bit more stable.

This dish, however, doesn't really qualify as an English trim because so much more meat and fat was left on in order for the crust to stay on.


And this is what is looks like when it's done with some lovely green beans and a tomato mint salsa:


So delicious!