Lamb master class - late spring/early summer

This class celebrates the versatility of lamb throughout spring and early summer.

We cover all the basics, from which cuts to slow cook, and how, and which to hardly cook at all; why paying for quality makes such a difference and why resting the cooked meat is more important for lamb than any other meat. We explain the wonders of a good pan jus as well as more complex sauces.

The class is 100% hands on and includes classics such as Herbed rack of lamb with red wine reduction, lamb chops with mustard sauce; Butterflied leg of lamb on the barbeque and Italian slow cooked shoulder.

The class culminates in a sit down dinner with a well deserved glass of wine.

Full recipe packs included.

We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 60m to the white awnings you will see ahead.

There is some parking on site.