Soak bread in cream mix, when real soft blend with hand blender until smooth. Blanch fat back in boiling water until soft all the way through (for about 25 min.), set aside. Sweat the onions in butter until soft, but do not brown, add flour and cook on low for 2 minutes. Add the thyme, spices, carrageenan, cream, and fat back, cook on low heat. Add blood and gently mix on low with rubber spatula for 3 minutes. Once the protein starts to thicken, add pears and remove from the heat. Immediately pour into a food safe plastic kryovac bag.
Your Cvap should be preheated at 85 degrees celsius with 0 browning, set the timer for 45 minutes. Put the blood on a perforated pan, put into the Cvap and hit start. Once your timer goes off and the display says SELL, remove the blood bag and lay another hotel pan on the bag. Put both hotel pans with the blood bag in a ice bath making sure the bag stays flat while it is cooling.
70# Baby lamb
Remove the neck first
The neck is definitely my favorite part of the lamb
Cut through the rib cartilage on both sides
Remove the breast
Once breast is removed it will be easier to french the racks
Remove the kidneys and leaf lard
Now you can get to the tenderloins
Remove the tenderloins
Remove the shoulders
Slice the belly away from the leg
Remove the legs by following the outside of the hip bone
one by one
Nice and clean ready for cure if you wanted
Remove the hip bone
Ready to french
Make a small incision on the inside of the rib
Pop the top of the ribs out
Start to pull the belly away from the ribs
Wrap your finger around the rib, start to pull down
