February 6, 2007
Well, I might not make a butcher...
... apart from anything else, it's hard work!
Tonight was the course that I signed up for in early December.
We watched our teachers Carl and Chris, both Kiwis who work at the Ginger Pig, 'break a lamb' before we were all chucked (literally) a shoulder to bone and truss.
Well, I didn't make too much of a hatchet job, but my shoulder was nowhere near as attractive as the ones the experts were demonstrating on. I left rather too much meat on the bones, too.
The six students worked pretty hard until it was time to taste some of the Swaledale lamb that we had been practising on - cooked at a low temperature for about 4 1/2 hours on a bed of vegetables and enjoyed over a glass of wine.
There was lots of advice about knives, whetstones and cutting styles (I found a few of the latter tricky) and lots more about cuts of lamb and ways in which to prepare them.
All told, it was four hours of fun and I have about four kilos of lamb in my fridge to boot!
It's a pig next month.
Posted by dompannell at February 6, 2007 11:51 PMI think this course sounds fun. Do you know how I can book - is there a website with details anywhere for ginger pig. I tried search engines but found nothing.
Posted by: emily at May 13, 2007 4:35 PMHello Emily,
Well, there is this website, which gives a phone number: http://www.urbanpath.com/london/butchers/ginger-pig.htm
To be honest, though, I found out about the classes through a sign at the Ginger Pig shop in Borough Market.
If you do call, you might want to say that it's run by Chris and Carl.
You've just reminded me: I should find out about the other classes they are running.
Posted by: Dom Pannell at May 13, 2007 5:31 PM