A crash course along the corridor

I walked into this scene on my way out today.

Chef told me the diploma students are preparing a presentation on Lamb and I am welcome to stick around and listen.

A whole leg air-flown in from southern Spain. This has been cured for some 20 months now.

I didn't catch everything they said.. something about prime cuts and subprime cuts akin to continents and countries. 

And which part is good for stew and which is good for grill...

I felt overwhelmed at how much there is to learn about meat!
(Should I take up the diploma course?)
I think I shall just simply eat them.

This one I covet! Rack of lamb with bread crumbs and herbs. Drool, drool.