Focus on Scotch Lamb PGI cuts, joints and offal: de-barking - loin

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The back of the Scotch Lamb has an outer covering protecting the back fat. It becomes very tough, taught and contracts during cooking. It is advised that this skin should be removed (barking). Click to discover a range of excellent Scotch Lamb recipes added by other chef's and suppliers.

Average weight

N/a

Approximate yield

N/a

Preparations

The bark should be removed by a process similar to skinning so as to leave the back fat still attached to the underlying muscles. Ideally removed from the full Scotch Lamb<span> </span>loin the rib and lumbar sections.

Uses

De-barking allows the natural back fat to go crispy during cooking.

Cooking techniques

Grill Oven Fry

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: de-barking - loin
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

QMS

QMS

Standard Supplier 28th September 2016

Focus on Scotch Lamb PGI cuts, joints and offal: de-barking - loin

IN ASSOCIATION WITH