Following our Master Classes on Pork and Beef – the spring class naturally has a focus on Lamb.
Our Butchery Master Classes are run in co-operation with Gog Magog Hills Farm
Master Butchen Miles Nicholas will show how to butcher a lamb carcass. Seeing where all the well-know, as well as lesser-known, cuts come from is educational and inspirational. Far too often the demand for prime cuts is huge while the demand for less prime, but equally delicious cuts, is dormant largely through a lack of information.
The quality of lamb can vary hugely – where and how the animals have been reared and, what they have grazed on and for how long – if at all – the meat has hung makes a big difference. Also, understanding which pieces to slow cook and which to cook fast but gently is vital to getting the most out of your Easter lamb. There is so much more to lamb than legs, chops and rack – at a fraction of the cost.
Cookery School Proprietor and Head Chef Tine Roche will give a hands-on class on how to slow-roast a shoulder and also how to make the perfect indulgent Pommes Dauphinoise – the classic accompaniment to lamb.