Week 8 Lamb Leg Stew

NAME: SAUL STEWART ALVAN

STUDENT ID: 00000008646

UNIT 8: LAMB LEG STEW

WEEK 8 

August 02, 2017

LAMB LEG STEW

For today class (Monday, 29 july), we going to make a lamb leg stew. Before we start, as usual the COD going check our attire and cleaness before we be able to enter the kitchen. After that, chef asking us to make a mise em place and chef asking us to take a rest until 9 a.m. At 9 a.m we enter the class and ready for our lesson and ready for plate after we're done cooking. After we done, as usual before we left the kitchen we will clean the kitchen and after that chef will give a briefing about the class today.

HISTORY OF LAMB LEG STEW
  
LAMB STEW. Lamb stew is a preparation in which tough cuts of lamb (by definition, taken from a sheep younger than one year of age in Europe or younger than two years of age in the United States, at the time of slaughter) or mutton (lamb's counterpart on the older side of the dividing line) are cut into small pieces, seared in hot fat, and simmered slowly in a flavored liquid until moist and tender; in the process, its liquid medium becomes a glossy sauce rich with the flavors of the meat. The tender, high-status rack portion of the lamb comprises only four percent of its live weight. Most other parts of the meat—leg, shank, shoulder, breast, neck, arm, and trim—increase in both flavor and toughness with the age and activity level of the sheep. Such cuts are best prepared with a method that can at once tenderize the meat, preserve its moistness, and mellow its flavor. Stewing fits these needs particularly well.
Stewing is most effective on older, tougher cuts of meat rich with collagen—a stiff protein found in connective tissue. With ample exposure to sufficiently high temperatures for a length of time relative to the muscle's toughness, slow stewing converts collagen to gelatin, yielding tender bits of meat perfumed with the cooking liquid, and a sauce rich with sheen and body. A simmer just below the boiling point is ideal, as such a temperature is sufficiently hot to make the gelatin soluble over time, yet gentle enough to keep the muscle moist and tender, rather than causing constriction and exudation of most of its juices, as would occur under a rolling boil. Such processes constitute the physical and chemical basis of stewing lamb. The cooks and the influence of the prevailing culture determine whether the stew is made with breast, shoulder, or neck; cooked in a clay, cast iron, or copper-bottom pot; or flavored with rosemary and red wine, dill and lemon, or cardamom and ginger.

 LAMB LEG STEW RECIPE AND INGREDIENT

• lamb leg            200g
• mirepoix            200g
• tomato paste      200g
• sachet d'epice     1pcs
• flour                   1tbsp
• potato                 250g
•  oil                      10ml
• salt and papper 

for  the procedure or method.

1. lamb must cut it to dice shape and clean
2. do the basic mirepoix, just boiled
3. put the tomato paste to mirepox and put the sachet d'epice
4. put the flour and potato but the potato must cut to small dice or dice
5. put the salt and papper and wait until thick
6. ready to serve

CONCLUSION

The conlusion for this week is we very satisfied and will appreciate about the lesson that chef azmi teach us and we will improve our cooking skills and everything that related with this class with Chef Azmi. Even though our cleanliness and punctual is still very low. We will improve our self and will be better then before.                                                               

 APPENDICE