If you believe Sam Kekovitch “it’s Un- Australian” not to eat lamb. And, if the reaction to this class is any judge, we really do “love our lamb”.
With this lesson we have set out to dispel the myth that home butchery is difficult and beyond most people and have proved through this class that one only needs a decent table or bench, a sharp knife, meat saw and maybe a cleaver.
Not only that, but the range of choice cuts that can be obtained at home is far superior than the “Two leg roasts, chops and sausages” type of butchery so popular in the truly “butchered” sides of lamb one buys in the supermarket.
So, in addition to getting involved in the break up of a whole lamb carcasse, you will learn to cook a range of really interesting lamb dishes gathered from around the globe, including some truly delicious recipes for secondary cuts and organ meats you probably would have avoided or thrown away.