Barbecuing has become an art – you could almost say it’s become a cult. The days when a little wire rack bearing a charred sausage and shrivelled burger, sitting over a few bits of charcoal was considered a successful barbecue, are most definitely over. Our barbecue class will help you to really hone your skills, showing you different and unusual cuts that lend themselves brilliantly to chargrilling.

The BBQ Cuts Class, next to our sausage-making class is one of the most hands-on experiences you will have at The Ginger Pig Butchery Classes. Our butchers will show you how to trim and butterfly onglet into steaks, bone out and butterfly half a leg of lamb and teach you about marinades. Burgers are a must when cooking outdoors. Our expert butchers will demonstrate how they create a blend of rump and chuck steak, mixed with a little bone marrow, which you will then form into patties using the burger press. Lending themselves so well to the barbecue, you will also produce a couple of succulent onglet steaks, a cut that is rich in colour and flavour – just always ensure to cut across the grain when slicing.

By the end of the class you will have a bag full of treats to take home for your weekend barbecue and tips on how to cook them to perfection. To finish the evening off in style, you shall tuck into a delicious rib of beef along with decadent potato gratin, of course washed down with a glass or two of good wine.

MEAT TO BE TAKEN HOME:

2.7kg Butterflied, Rolled Lamb Leg

6 x Beef Burgers with bone marrow fat

800g Beef Onglet

DINNER:

MAIN: Roast Beef, Dauphinoise Potatoes, Green Salad

DESSERT: Bread & Butter Pudding

WINE: The Butcher’s All Rounder’, our own juicy red Côtes du Rhône, or ’The Cook’s Indulgence’, a refreshing Côtes du Rhône Blanc