Dr. Gregg Rentfrow fabricates a lamb carcass. Cuts include: Double Loin Chop, French Chop, Lollipop Chop, Tomahawk Chop, Crown Rack of Lamb Roast, Sirloin Chops, Arm Chops, Blade Chops, Shoulder, Leg of Lamb
Organization |
University of Kentucky College of Agriculture, Food, and Environment |
Publisher |
University of Kentucky |
Published |
May, 2014 |
Material Type |
Video |