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 Easter or a special occasion, and an excellent way to feed a large group of 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 makes it an interesting butchery challenge, and showcases many fundamental knife skills.
There are two basic ways to cook a leg of lamb: roasted at a higher heat for beautiful medium-rare slices, or low and slow for falling-off-the-bone meat. However, there are many more methods to butcher and use the leg, such as bone-in, boneless or butterflied leg. In addition, we'll cover the joyous bundle that is the sirloin roast, and the unctuous-when-braised shank.
Our lamb is sourced from Pine Hill Farms in Elba, NY. These lambs are fed a natural, 100% vegetarian diet, with no antibiotics or hormones. They graze on 1,200 acres of lush pasture for the bulk of their diet, and you'll 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 taken our Pork 101 workshop, or have intermediate culinary skills. You'll take home lamb to cook on your own.
Please see available dates/locations in the drop-down menu below. All attendees will receive an email one week prior to class with additional information.
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Refund Policy: Class registrations are non-refundable, but are transferable to a different date or attendee. Any changes must take place at least 7 days before the scheduled event date via email. Thereafter, Fleishers will issue store credit in the amount of 50% the registration fee.