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JWU Providence Library
LibGuides
CUL 1405: Skills of Meatcutting (Scaife)
Lamb
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CUL 1405: Skills of Meatcutting (Scaife): Lamb
The LibGuide for Culinary 1405, Chef Scaife's "Skills of Meatcutting".
CUL1405
Meats
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Beef
Pork
Lamb
Poultry
Seafood
Offal
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Price Sheets
MLA Help
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Books
THE COMPLETE ROUND THE WORLD MEAT COOKBOOK
by
Myra Waldo
Call Number: TX749 W26
Publication Date: 1967
On Reserve at the reference desk and one circulating copy.
Meat Handbook
by
Albert Levie
Call Number: TS1955 .L42
ISBN: 0870553151
Publication Date: 1979-04-01
On reserve at the reference desk.
Lamb Fabrication
Lamb Breakdown
Cuts and How to Cook Them
Test Your Knowledge
Meat Cuts Quiz
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