In this demonstration class, explore the world of lamb and discover why this flavorful meat is celebrated in cuisines across the globe. The chef will guide you through lamb anatomy, explaining how factors like muscle use and fat distribution influence tenderness and cooking methods. You’ll gain a deep understanding of lamb’s distinct characteristics and learn to identify key cuts, from the prized rack to the versatile shoulder.
Watch as the chef performs a complete breakdown of a leg of lamb – one of the most impressive yet intimidating cuts to prepare at home. You’ll learn professional butchery techniques for removing the bones and separating the leg into its individual muscles, each with its own ideal cooking method. The demonstration will cover how to portion these cuts for different preparations, from elegant roasts to quick-cooking kebob cubes, ensuring no part goes to waste.
Discover how lamb’s unique flavor pairs beautifully with a wide range of ingredients and cooking styles. Learn which herbs, spices, and marinades complement different cuts, while exploring preparations from various culinary traditions. The chef will share insights on selecting quality lamb, understanding how factors like age and grazing practices influence taste and texture. By the end of class, you’ll have the knowledge and confidence to work with lamb in your own kitchen, armed with techniques for breaking down, preparing, and seasoning this versatile meat.
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