Lamb. Theory. Level 2, Recognising lamb foodservice and retail cuts and understanding the best cooking methods

Publication Data

• Title Lamb. Theory. Level 2, Recognising lamb foodservice and retail cuts and understanding the best cooking methods
• Alternative Title Recognising lamb foodservice and retail cuts and understanding the best cooking methods
• 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.
"Examination and certification available online."
"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
• Cooking (Lamb and mutton)
• England

Lamb. Theory. Level 2, Recognising lamb foodservice and retail cuts and understanding the best cooking methods by Dick van Leeuwen. Published by AHDB Beef & Lamb in 2015. Publication and catalogue information, links to buy online and reader comments.