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Students Learn About Lamb

Submitted Photo  During the fall semester, the Trenton High School food and animal science class had the chance to study lamb cuts and assist with lamb carcass fabrication. Students cut various chops and roasts, some of which was later ground into ground lamb. During the process, the FFA meats team used the lamb cuts to help prepare them for the state contest. Students also worked in groups to prepare different recipes that featured lamb. Some of the recipes included chili, shepherd’s pie and tator tot casserole. The students then sampled the various recipes and most found they enjoyed lamb. The lamb used for this project was purchased using a grant funded by the Missouri Sheep Merchandising Council. The focus of the grant is to showcase and use American lamb meat. Some of the meat was also shared with THS and Trenton Middle School FACS classes. Pictured above, grinding lamb, are, from left, Karli Crawford, Tenna Roberts, Jaylen Neff and Katerina Black. (Written and submitted by food and animal science students Karli Crawford and Katerina Black)

Submitted Photo
During the fall semester, the Trenton High School food and animal science class had the chance to study lamb cuts and assist with lamb carcass fabrication. Students cut various chops and roasts, some of which was later ground into ground lamb. During the process, the FFA meats team used the lamb cuts to help prepare them for the state contest. Students also worked in groups to prepare different

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