Photo Courtesy of THS Food Science Class
THS Food Science students, from left, Trever Ratliff, Elizabeth Leeper, Kylie Palmer, Jenny Frey and Landon Ellis cut lamb trim to be used for ground lamb.
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Photo Courtesy of THS Food Science Class
THS Food Science student Karley McCollum prepares a lamb loin roast recipe. Students prepared lamb dishes in class and sampled them during lunch.
students Karley McCollum and Elizabeth Leeper
The Trenton High School Food Science and Technology class was very active this year with food processing and cooking.
Through a grant provided by the Missouri Sheep Merchandising Council, the ag program, in conjunction with THS and TMS FCCLA, was able to purchase lambs for our learning experience. The lambs were purchased from Chris Parks, a teacher at Trenton Middle School. Our class was very grateful for this opportunity.
We first started the process by learning the different cuts of lamb. Learning the different cuts allowed us to take those skills and cut up the lamb into the proper wholesale and retail cuts. After processing the carcass, we learned how to properly prepare the cuts for freezing. The next day, we came into the classroom and picked our top recipes to cook. Many of the recipes utilized came from the American Lamb Board (www.americanlamb.com).
We decided the first thing we would cook were a variety of lamb loin, rib and sirloin chops. This was nearly everyone’s first time tasting lamb and for the most part, everyone enjoyed it.
The next thing we cooked was a lamb loin roast. Following the roast we decided to try lamb burgers. Because we were cooking burgers, we had to grind some of the meat. We have our own meat grinder in the class, so we all took turns learning how to operate it. This was a great experience for us to actually see how our meat is ground and processed. The next day we were able to cook the burgers. The burgers were the favorite throughout the class.
The last thing we cooked was lamb nachos and lamb chili.
Our class enjoyed the experience of learning about lamb processing. We thank the Missouri Sheep Merchandising Council for allowing us to have this opportunity to process and cook American Lamb meat. We plan to continue processing and using American lamb meat as part of the THS agriculture program.