Butchery & Cooking Masterclass; Leg of Lamb
Date: Thursday 20th March, 6.30pm – 9.30pm
Learn how to bone and roll a leg of lamb before marinating in Baharat spice mix, garlic and herbs and roasting to perfection, served with saffron & pomegranate rice.
Top level butchery and professional cooking go hand in hand. Parson’s Nose has both!
Welcome our new selection of Butchery & Cooking Masterclasses, exclusively at Parson’s Nose.
For those who are interested not only in how to master the essential butchery skills from the best in the business, Parson’s Nose has gone one step further since the culinary titan Camilla Schneideman joined our team.
These 3 hour sessions will be small, personal and fundamental in pushing your skills to the next level.
Watch as the Parson’s Nose butchers demonstrate precisely how to craft the art of butchery on some of the most popular cuts. Then it’s over to you!!
Camilla will then take you through the steps to create a truly memorable meal with the meat you have butchered.
Then it is time to enjoy the fruits of your labour and dine on your cooking, accompanied by some fine vintage wine from our partners Lea & Sandeman.
Rarely do we get the opportunity to be taught by a top level butcher or a chef of Camilla’s pedigree. To have them both in the same room is like finding the golden ticket.
Included
Butchery session
Cooking session
All ingredients
All equipment
Meal and wine
Prepared Leg of Lamb to take home with you to recreate the meal again
