Brian's lamb master class consisted of using a whole lamb's carcass that he'd asked us to split into shoulders, best ends, saddles, haunches and offal. His explanation of the cuts and how each could be used showed his depth of knowledge. Jenny spent the session extolling the value of buying the whole carcass and having it split into each cut by your butcher, suggesting the viewers should band together and buy carcasses and share the supplied cuts between themselves. At the end of the session, Brian cooked up a lamb plate consisting of a slice of leg, a couple of cutlets, a noisette and a slice of delicious liver/kidney.
Mon 4th December 2006
£8.88
255g pack - Serves 1
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£0.88
171g pack - Serves 1
£21.62
2.494kg - Serves 6