After a quick knife chat on types, sharpening, holds and cutting techniques These classes are focused on really getting to grips with cutting a lamb up the right way. In the process you will gain a better understanding of all the cuts, how to cook them and what you want next time you walk into a butcher shop even if you never end up cutting up a whole lamb again. Not to mention lots of tasty lamb to take home which you have butchered yourself.
We will also touch on the importance of animal structure and different breeds. Then the real fun begins when each person gets half a lamb. Several steps or cuts will be demonstrated then you get stuck in, then we do the next stage and so on until we have a pile of cuts, joints and trim, we then prepare some mince for stuffing, learn the finer techniques of French trimming and start rolling and tying your joints.
Then a well deserved beverage and supper.
Approx 10kg of lamb bits, depending on how clean you made those bones ends up being yours to take home. Make sure you have a big dinner planned, some freezer space or very deserving friends and family to give away to. Meat will be packed and labeled to help you with your new found feast.
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08 Mar 12 by Going With My Gut
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