Extract from Ginger Pig website:
Lamb changes throughout the year, in fact it is probably our most seasonal meat, from the very delicate spring lamb which is ready at Easter through to the more flavoursome hoggit which is ready after Christmas.
Borut and Perry explain a little bit about the breeds of lamb at Grange Farm and then go to work with you covering the full carcass including showing boning of shoulders, how the best end is French dressed, where the loin and chump chops come from, how to butterfly a leg ready for the BBQ and how to remove shanks from the leg, which are very popular and there are never enough of as each carcass only has two.
Before the end of the evening, where you will take home the boned and rolled shoulder you have worked on, there is an informal feast of slow roasted shoulder with all the trimmings, served with wine.
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