Remarkably, lamb is one of the most seasonal of all meats. In this class we will show how the characteristics and ‘eating’ of this meat changes as the seasons progress.

Starting at Easter with spring lamb, when the animals are around 4 to 5 months old, we will break down a whole carcass, pointing out the very pale pink muscle and the pure white covering of fat, explaining how and why the flavour is so mild. By late summer, the lambs become a little more mature, the flesh darkening and its flavour becoming slightly richer. By late December and early January, the lambs are known as hoggets. For many, hogget meat is the best flavoured of all and was much favoured in the 19th century.

As the year progresses, our lamb classes will change, reflecting the seasonal differences in the meat. In our spring and summer classes, we will work on the forequarter of the animal. After the carcass is broken down, each guest will learn how to remove the shoulder blade, and then the larger bone running from the blade to the shank, creating a natural pocket. The resulting cavity will be stuffed with a blend of sweated onions, spinach, rice and cheddar cheese, and, of course, you will take this stuffed joint home for a delicious Sunday lunch. In addition, we will teach you how to prepare two racks of lamb, French trimming the meat to perfection with your newly acquired knife skills.

For autumn, our classes change cuts again, and you work on the full leg. We will show how to remove the chump (the point where the loin meets the top of the leg, sometimes known as the rump) and the shank, and you will be shown how to dress the shank, ready to slow cook. You will also prepare the middle fillet with garlic and rosemary for a traditional roast. Finally, you will de-bone the rump, which can then be used in a variety of dishes. And, to prevent arguments, we will provide an extra lamb shank and rump, so that each guest will have enough meat for three very different meals.

MEAT TO BE TAKEN HOME: (October-January)

2.7kg-3kg Lamb Leg with chump on

300g-400g Dressed Lamb Shank

MEAT TO BE TAKEN HOME: (February-September)

2.7kg-3kg Lamb Shoulder

800g Rack of Lamb

DINNER:

MAIN: Slow-roasted Lamb Shoulder, Dauphinoise Potatoes, Green Salad

DESSERT: Bread & Butter Pudding

WINE: White-Hauts Pemions Muscadet or Red- Espigouette Cdr Bel Air