ACF Chefs Learn About American Lamb Butchery
Longtime American Lamb Board (ALB) “Lambassador”, Chef Mark DeNittis, led a webinar on whole animal American Lamb butchery for chefs in the American Culinary Federation (ACF).
“Growing awareness and increasing usage of American Lamb among chefs is one of the core strategies of ALB’s Long Range Plan,” says Gwen Kitzan, ALB chairman. “This webinar was another great opportunity for our lamb checkoff to build relationships that bridge the gap between producers, the foodservice industry and our joint customer, the consumer.”
The webinar covered whole lamb anatomy, breaking down a split lamb carcass into primal and familiar cuts as well as ideas for using economical cuts of lamb on restaurant menus. The partnership provided an opportunity for ALB to showcase the versatility of American Lamb beyond rack of lamb and chops for the foodservice industry.
Chef and business consultant, Mark DeNittis, is a pioneer in the world of modern butchery, charcuterie and salumi, which is the craft of preserving and salting cured meat. DeNittis has worked with ALB on many educational resource materials for chefs such as step-by-step fabrication printed materials and videos.
The ACF ChefsForum Webinar Series showcases a wide range of topics to educate and inspire culinarians. Click here for a link to the American Lamb butchery webinar.
The American Lamb Board is funded by the American Lamb Checkoff and is charged with building awareness and expanding demand for American Lamb and strengthening its position in the marketplace, thereby increasing the potential long-range economic growth of all industry sectors.