Lamb Butchery Crash Course

Details:

Discover the art of no-waste, nose-to-tail lamb butchery in our comprehensive 2-day Lamb Butchery Crash Course. How It Works: Day 1: Each participant receives half a lamb (9kg-13kg). Following a live demonstration from our chef instructors, learn the intricate process of lamb butchery from nose to tail. Primal cuts (e.g., legs, loin) are separated, and bones are utilised to craft a flavourful stock. Day 2: Building on the previous day, our chefs demonstrate further breakdown of the primal cuts, ensuring you leave with beautifully prepared lamb cuts ready for cooking. Learn cooking methods tailored to each cut, along with valuable cooking techniques. Take Home: - French Rack - Lamb Cutlets - Fillet of Loin - Ribs - Lamb Leg - Stew Meat - Lamb Mince Skills You'll Acquire: - Nose-to-tail lamb butchery - Identifying muscle cuts and optimal cooking techniques - Hands-on butchery skills applicable to various mammals - Tying professional butcher knots for different animals - Preparing offal - Minimising waste by utilising as much of the animal as possible - Crafting lamb mince - Stock preparation We Provide: - Recipes - Tools - Ingredients All we ask is for you to turn up on time, ready to embark on this culinary journey together!