Butchery Basics: Lamb Class 11/01 (Lonsdale)
Join Chef Josh Blumenthal for this hands-on lamb butchery class. Learn to shop for the best quality meat and prepare it to bring out the best in each cut. Use traditional butchery techniques to cut, process, and hand-tie roasts. Timing, testing doneness, and flavoring will all be covered. You will also discover simple vegetable sides that will soon become part of your regular roster.
- Fraser Valley Lamb Tartar, Lovage, Crostini
- Lamb & Wild Mushroom Sausage, Pomme Puree, Mint Sauce
- Roast Leg of Lamb, Chimichurri, Roasted Harvest Vegetables, Lamb Gravy
- Farmer’s Market Salad, Tomato Vinaigrette
Stock & Sauce Making
Hands-on and Demonstration
*Come hungry, a full meal will be served
Please note: We will do our best to accommodate all allergies and dietary sensitivities or restrictions, but our facilities come in contact with all types of foods. We cannot guarantee there will be no cross-contamination. Please let us know of any dietary concerns when you are placing your order, in the notes section of your shopping cart.