This course brings you another great collaboration between Loaf Cookery School and local master butcher Steve Rossiter, who runs Birmingham’s first organic butchers in Bournville. Steve and Loaf director Tom Baker will take you on a guided tour around a whole organic lamb carcass, explaining the provenance of the animal, the classic butchers cuts, the quality of the meat, and typical dishes cooked from each joint. Steve will then demonstrate how to respectfully take apart a whole side of lamb, before handing over his saws and cleavers to us to take apart the other side, under his expert guidance. We will then learn how to bone out and roll various cuts, before having a go ourselves, boning and rolling either a leg, shoulder, or breast of lamb. After we’ve mastered some great new skills, we’ll sit down to eat a delicious slow-cooked lamb dinner, enjoy a glass of wine, and ask Steve whatever we like. At the end of the course you’ll take home your oven-ready boned and rolled roasting joint to cook at home, and there’s the opportunity to purchase other cuts of lamb for your freezer too.
The course takes place on a weekday evening from 6.30pm-9.30pm at Loaf HQ in Cotteridge, South Birmingham. The course costs £70 and all refreshments, equipment, recipes and aprons are provided, including an oven ready roasting joint to take home. For latest course dates and booking, please visit the cookery school main page or email cookeryschool@loafonline.co.uk with any queries.
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