RANGE® MEAT CUTTER LAMB COURSE

Earn Range® Meat Cutter Lamb Loin Primal competency badges by completing the  Lamb Loin Primal Meat Cutter course, watching videos and participating in course activities. 

Skills

• The student will identify the location of the Lamb loin primal and understand the key features.
• The student will learn about the yield contribution of the Lamb loin primal. 
• The student will identify the key bones of the Lamb loin primal and understand how to use these landmarks to make the correct cuts. 
• The student will learn about the five Lamb yield grades.
• The student will learn basic cutting methods and techniques to cut the Lamb loin primal into roasts and chops.
• The student will learn how to cut the popular retail cuts from the Lamb loin primal using the proper tools.
• The student will learn how to debone the Lamb loin into a boneless tenderloin, New York Strip and riblets. 
• The student will learn merchant tips helpful in marketing and promoting the Lamb loin retail cuts. 
• The student will become familiar with the Lamb IMPS and UPC numbers and Latin names for retail cuts.

Course Activities & Aids

• 2 Instructional Cutting Videos with Kari Underly 
• Cut Steps and Merchant Tips to support the videos
• Interactive Icons and Charts 
• Tools Guide
• Cut Charts & Study Aids 
• 4 Competency Badges

Course Assessments

• Knowledge Check Questions – throughout lesson to support Loin primal learnings and prepare for the Final Lamb Course Quiz
• Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb lessons. Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Lamb Board, © Jennifer Marx Photography, © Adobe Stock Art

Earn Range® Meat Cutter Lamb Breast and Shank Primal competency badges by completing the Lamb Breast and Shank Primal Meat Cutter course, watching cutting  videos and participating in course activities. 

Skills

• The student will identify the location of the Lamb breast and shank primals and understand the key features.
• The student will learn about the yield contribution of the Lamb breast and shank primals. 
• The student will identify the ribs and key bones of the Lamb breast and shank primals and understand how to use these landmarks to make the correct cuts. 
• The student will learn basic cutting methods and techniques to cut the Lamb breast.
• The student will learn how to safely process thee Lamb foreshank and hindshank using the proper tools.
• The student will learn how to process the popular cuts from the Lamb breast and shank primals. 
• The student will become familiar with the Lamb IMPS and UPC numbers for retail cuts.
• The student will review all the retail cuts from the Whole Lamb. 
• The student will review all the added value cuts from the Whole Lamb. 

Course Activities & Aids

• 3 Instructional Cutting Video with Kari Underly 
• 2 Overview Videos:  All Lamb Retail Cuts and Value Added cuts from the Whole lamb 
• Interactive Icons and Charts 
• Tools Guide
• Cut Charts & Study Aids 
• 3 Competency Badges

Course Assessments

• Knowledge Check Questions – throughout lesson to support breast and shank primal learnings and prepare for the Final Lamb Course Quiz
• Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb primal lessons. Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Lamb Board, © Jennifer Marx Photography, © Adobe Stock Art

Congratulations on completing the Lamb Meat Cutter Lesson!  Now you’re ready to take the quiz.

Answer 40 random questions with an 80% pass rate to earn your Range® Meat Cutter Lamb Certificate.    

You have 2 attempts to pass your quiz.  If you fail the first attempt, DO NOT review the quiz.  It will count as your second attempt.  

You may review the lessons as often as you need.  

When you are ready, retake the random quiz.

Good Luck!