Lamb master class - spring

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, get you French trimming racks and share with you the secrets of slow cooking the cheapest cuts for minimum effort and maximum flavour.

The class is 100% hands on and includes classics such as Herbed rack of lamb with red wine reduction, lamb chops with mustard sauce; roasted leg of lamb and Slow cooked shoulder with white bean cassoulet.

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.