Spring 2023 New Butchery Classes
We’re very excited to present three new and special edition butchery classes for the Spring of 2023… This article details what to expect in our Beef Forequarter Class, New Season Lamb Class, and the Porchetta & Spicy Pinwheel Sausage Class.
How to book a butchery class
Visit our Butchery Classes page to explore the class formats we have on offer, then select your preferred date and book directly online. If you have a butchery class voucher to use, you can apply the code at checkout.
If you’d like help choosing or booking a class, or for corporate enquiries, please contact Sara on butcheryclasses@thegingerpig.co.uk or 0203 8697804.
New classes
BEEF FOREQUARTER CLASS
A fantastic, educational opportunity to further develop your butchery skills in our advanced beef class.
Cows are big beasts, with various cuts of the animal that can be utilised in a number of different ways. In this class you will learn how to negotiate larger sections of beef, making for easier use. First, you will be shown how to break down a beef forequarter into four primary cuts. These cuts include brisket, chuck, foreshank and rib. Using a boning knife or a sharp chef’s knife, they can further be broken down into cuts you may be more familiar with – neck, top rib, short rib, Jacob’s ladder and brisket to name a few. Our master butchers will then explain the reasons why specific cuts are used for certain recipes.
Of course, you will get stuck into some butchery yourself, boning out, rolling and tying brisket and trimming a feather blade of beef.
Across the course of the class, you will gain knowledge in the cheaper cuts of the animal and how you can utilise them to your advantage to create some of the most tender, melt in your mouth dishes you could ever imagine.
MEAT TO BE TAKEN HOME:
- 3-3,5kg Rolled Brisket
- 1.5-2kg Flat Iron Steak (2 huge pieces of flank steak, also know as the ‘butchers cut’)
DINNER:
Slow roasted beef short ribs or pot roast brisket with a creamy potato gratin and green salad.
A velvety bread and butter pudding for dessert. All washed down with St Johns wine.
COST PER ATTENDEE:
£225.00 per person
NEW SEASON LAMB CLASS
Lamb is one of the most seasonal meats we sell, from young, tender, sweet meat in the Spring to the more flavourful, older mutton later into the year. Spring lamb is the most popular, making it perfect for an Easter feast.
This class will teach you how to prepare your own spring lamb just in time for Easter with the help of our skilled butchers. A very hands-on, advanced workshop where you will learn how to trim, bone, roll, season and tie a whole lamb shoulder complete with a sprig of rosemary, all ready and prepared to be cooked at home for family and friends.
You will also have the opportunity to make fragrant Ginger Pig style lamb koftas with the excess trimmings. This will demonstrate the nose to tail butchery and ethos we are great believers in and will also show you how to minimise waste as much as possible. Take all your handiwork home to impress your loved ones, ready for Easter feasting!
MEAT TO BE TAKEN HOME:
- 2-2.5kg boned, rolled, seasoned young lamb shoulder (feeds up to 6 people)
- 750g rack of lamb (8 ribs)
- Lamb koftas (6 each)
DINNER:
Roast lamb shoulder or roast leg of lamb with a creamy potato gratin and fresh green salad.
A velvety bread and butter pudding for dessert. All washed down with St Johns wine.
COST PER ATTENDEE:
£195.00 per person
PORCHETTA & SPICY PINWHEEL SAUSAGE CLASS
Porchetta is a thing of beauty. An ancient Italian pig roast, originating from Umbria, made with whole belly of pork marbled with delicious fat, wrapped around the relatively lean loin. When cooked together, the fat from the belly bastes the loin, making for a wonderfully juicy and tender joint of pork. In this class you will learn how to prepare a show-stopping Italian style porchetta. Our butchers will teach you how to bone out pork loin, and assemble the traditional stuffing of rosemary, fennel, fresh garlic, salt and pepper. You will then be taught how to roll and tie with a classic butcher’s knot to complete your own beautiful porchetta. As a bonus you will learn how to make spicy Italian pin-wheel sausages, a perfect pairing with your porchetta!
MEAT TO BE TAKEN HOME:
- 3-4kg Italian Style Porchetta (feeds up to 8 people)
- Spicy Italian Pin-Wheel Sausages (about 1kg)
DINNER:
Roast rack of Pork with creamy potato gratin and fresh green salad.
A velvety bread and butter pudding for dessert. All washed down with St Johns wine.
COST PER ATTENDEE:
£195.00 per person
