Two questions concering lamb///?

Question

all cuts form the lamb are tender???

Which of the following concering lamb is unture?? frenching is a method of trimming lamb rack or chops?? spring lamb is lam slaughtered between march and May or Muttion is sheep slaughtered after teh age of one year??

Answer 1

Is it Lamb or mutton?
Lamb is a sheep less than a year old, typically slaughtered between the ages of four and twelve months.

Older sheep is called mutton and has a much stronger flavor and tougher meat that many find distasteful.

Lamb refers to young sheep aging from one week to about eight months.

Hothouse lamb is one to two weeks old. Baby lamb is four to six weeks old. Regular lamb (what you get at the supermarket) is six weeks to one year in age. After this it is referred to as mutton or yearling lamb. With increasing standardization in the meat packing industry, what you will generally find is that lamb on the market is not as young as it used to be. The typical lamb will weigh in at 32 lbs. and mutton at 50 lbs. The reason for the preference of lamb is that as a sheep ages the meat becomes tougher and stronger in flavor. Most people don't like the strong, gamey flavor.

FRENCHING DEFINED
A “frenched” lamb chop simply means scraping or cutting the meat away from the end of a rib or chop so that part of the bone is exposed. The meat looks more elegant and it facilitates in holding the rib chop if you choose to pick it up to eat it, which is perfectly acceptable etiquette. “Frenching” the lamb is a common practice when preparing a rack of lamb, or the fancier crown roast, which is two racks of lamb, formed into a circle. “You can ask your butcher to prepare it for you, or he can show you how to do it,” explains executive chef Chad Loney of Timarron Country Club in Southlake, Texas. “But it really is easy to remove the meat, fat, and membrane around the bone and clean it almost all the way to the lamb loin.” When preparing a rack of lamb, Chef Chad advises trimming the fat covering, known as the “cap,” from the racks, unless the butcher has already done this. Also, cover the bones with a little foil when grilling or roasting if concerned about burning the exposed bones.

hope these help. enjoy.

Answer 2

Mutton is older than one year.