On to different meats at the moment, we started the subject with a demonstration from chef’s choice, teaching us how to take apart whole animals, such as lamb beef and pork. The demo was very thorough and taught us where each cut of the meat came from.
The week after we went on the factory tour, then we each got our own legs of lamb to bone out. It wasn’t as easy as the butcher made it look; it actually took a lot of effort and strength to manipulate the leg to get a good cut to cleanly break it down.
From then we went on and did beef tenderloin and porterhouse. Then there was EatStreet2011….
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| Grilled Beef Tenderloin: Mash, Butter Poched Turnips and Raddishes, Broad Beans & Bordelaise. |
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| Braised Lamb Shank: Confit Leek, Golden Shallots, Parsnip Puree, Baby Beets |
I love meat it is hard to resist. I almost forgot my hotel reservation. I have to admit I have fallen head over heels in love after one bite.
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