Lamb. Practical. Level 2, Cutting lamb primal cuts into basic retail and foodservice cuts :: Dick van Leeuwen :: ISBN 9781904437796 :: AHDB Beef & Lamb 2015 :: OBNB, the Open British National Bibliography

Publication Data

Title Lamb. Practical. Level 2, Cutting lamb primal cuts into basic retail and foodservice cuts
Alternative Title Cutting lamb primal cuts into basic retail and foodservice cuts
Author Dick van Leeuwen
Contributor AHDB Beef & Lamb
Publisher AHDB Beef & Lamb
Publication date 2015
Publication location Kenilworth, Warwickshire
Language English

Descriptive Notes

Title from cover.
At head of title: Meat Education Programme.
"QUALITY STANDARD lamb English."
"The author of this guide, Dick van Leeuwen ..."--Back cover.

Topics

AHDB Beef & Lamb (Great Britain). Meat Education Programme :: Examinations :: Study guides
Lambs :: Carcasses
Lambs :: Carcasses :: Pictorial works
Meat cuts
Meat cuts :: Pictorial works
England

Catalogue Data

OBNB ID GBB600136
ISBN 10 1904437796
ISBN 13 9781904437796
Type BibliographicResource, Book

ISBD

P1053 42 pages

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Lamb. Practical. Level 2, Cutting lamb primal cuts into basic retail and foodservice cuts by Dick van Leeuwen. ISBN 9781904437796. Published by AHDB Beef & Lamb in 2015. Publication and catalogue information, links to buy online and reader comments.