PREPARE YOUR EASTER LAMB FEAST
Class dates: Friday 13th & Saturday 28th March
As a nose-to-tail butchers, lamb shoulder is the cut of choice for our butchery classes, rather than lamb leg, as a key part of our commitment to sustainability and carcass balance. Prepare your own Easter feast with the help of our skilled butchers. Learn how to trim, bone, roll and tie a whole lamb shoulder, complete with a sprig of rosemary and ready to cook at home for friends and family. Next, learn how to French-trim a rack of lamb. Finally, you will make fragrant lamb koftas with the trim, learning about how much of the animal we can use and how to avoid waste. Take all your handiwork home to impress with a feast over the Easter weekend. The class finishes with an informal roast of slow cooked lamb shoulder, dauphinoise potatoes and salad accompanied by delicious Chateau Puynard Bordeaux from Bottle Apostle and followed by a proper pudding.