ST1 Prepare a best end of Lamb

Competition details (including date and time)

30 minute competition

Butcher a pair of Best ends of lamb which will be provided on the bone. The skills test will be to remove the lamb racks cleanly from the chime bone using a saw not a cleaver, 1 best end to be French trimmed to a six bone rack, the other to be presented as removed from chime bone. 

Additional information for this class

Candidates will be expected to remove the bark from the back of the best ends and then remove cleanly from the bone the 2x7 bone racks using a SAW. Bones will be inspected for poor butchery. The rack of lamb that is being French trimmed should have a minimal fat covering left over the eye of the meat, bones carefully cleaned and of equal size, with the sinew having been removed. Both racks to be presented with the waste on a butchers tray or stainless steel for Judging. Penalties will be incurred for running over time

Sponsor

 

Arrival Time

Minimum one hour before competition. Please report to Skills Theatre registration when you arrive. 

Equipment Provided

Workstations comprise a stainless steel preparation table and a single 13 amp plug socket, competitors will be expected to supply all other equipment required for their entry.

 

Hygiene Products

Disposables

Cleaning chemicals such as sanitisers, degreasers and washing up liquid will be provided by Ecolab.

Cling Film, Foil and Baking Paper will be provIded. 

 

Ingredients Provided

Lamb will be provided.

What are judges looking for?

To view a copy of the judging sheet, please click here.

Feedback

Judges will be available at the Skills Theatre for feedback after the judging has been completed, all competitors should make time to do this.

Results

Results will be announced by the Compere and posted on the results board as soon as possible after judging is complete.

Presentation of awards –

Time/Location

Salon Culinaire Awards Ceremony, Live Theatre, Nourish (Food & Drink) section of the show. If your class finishes before 1230hrs it will be 1400hrs on the day of your competition. If your class ends after 1230hrs it will be 1700hrs on the day of your competition. If you are competing on Thursday  8th March it will be at 1430hrs.

 

Entry into the show

All competitors and colleagues must register online as a Salon Culinaire Competitor at www.hotelympia.com/salon passes will be emailed direct.

Arriving at the show and accessing the hall

Hotelympia is in the South Hall at ExCeL at the East end of the venue. The closest entrance from the Central Boulevard is S9, the Skills Theatre is located at the back of the hall. If you need drop-off faclilities then please proceed to the Lorry Marshalling Yard and go to the Traffic Administration Office. On production of your Salon Culinaire Vehicle Pass (which will be sent to you) you will be directed to the lorryway to gain access to Vehicle Door S18, which is closest to SkillsTheatre for unloading. There is no faciity to park on the Lorryway, once you have finshed unloading you must immediately remove your vehicle and proceed to the Orange Car Park.

Please note if you do not require unloading facilities, for easier and quicker access, please park in the Orange Car Park and proceed with light Equipment to Skills Theatre Registration.

 

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