Lamb 201: Leg
So, you’ve already tried your hand at making sausage, and want to continue honing your butchery skills? A whole leg of lamb is an impressive roast for any special occasion, and an excellent way to feed family and friends. It’s also the perfect starting point for an intro to lamb butchery.
In this workshop, you will butcher an entire leg of lamb, with the sirloin and shank. The smaller size of the leg allows for easier handling, but the precision and attention to detail required make it an interesting butchery challenge and showcases many fundamental knife skills.
We’ll go over the methods to butcher and use the leg including bone-in, boneless, or butterflied leg along with cooking methods such as roasting at a higher heat for beautiful medium-rare slices, or low and slow for falling-off-the-bone meat. In addition, we’ll cover the joyous bundle that is the sirloin roast and the unctuous-when-braised shank.
We’ll also discuss the complexities of sourcing well-raised meat in today’s food system. You’ll get to know our farm partners, where our lamb is fed a natural, 100% vegetarian diet, with no antibiotics or hormones, and graze on 1,200 acres of lush pasture for the bulk of their diet. You’ll also take home cuts of this amazing lamb for your own cooking!
This is a hands-on workshop with a heavy butchery component, suitable for students who have intermediate culinary skills.
Ready to Get Started?
If interested in attending, please email firstname.lastname@example.org for more information. Classes are also fully customizable to meet your needs.