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Lamb Skewers

Posted on January 23, 2015 , Comments Off on Lamb Skewers

When making skewers, tender meat from the loin, fillet or trimmed leg primals should be used. Thread the meat onto skewers and alternate with vegetables such as onions, capsicums, zucchini and mushrooms.

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Alanah KerecLamb Skewers

Veal Paupiettes

Posted on January 21, 2015 , Comments Off on Veal Paupiettes

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Alanah KerecVeal Paupiettes

Quality Aspects of Meat

Posted on December 16, 2014 , Comments Off on Quality Aspects of Meat

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Alanah KerecQuality Aspects of Meat

Explanation of a Side of Veal

Posted on December 16, 2014 , Comments Off on Explanation of a Side of Veal

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Alanah KerecExplanation of a Side of Veal