Saturday 3 November saw the first collaboration between delicious. and Simply Beef and Lamb, with a butchery masterclass at L’Atelier des Chefs cookery school in central London.
|Danny Lidgate imparts advice as the gloves go on...|
Next on the butcher’s block was a half-carcass of lamb that Danny jointed with exacting skill. After a brief Q&A session, in which the boys in the audience displayed a somewhat morbid fascination with the workings of an abattoir (who knew that some lucky cattle go to meet their maker to the strains of a string quartet?!), attendees were let loose on their own leg of lamb, which Danny taught them to butterfly.
|The boys were rather pleased with their very sharp knives!|
After a few cooking tips from me about ways to cook their beautiful legs of lamb, our guests left full of plans for enjoying the fruits of their labours – and all for £25. Comparing that to, say, £150 for a morning’s tuition at one of London’s top butchers, I think we might be onto something special. Keep checking delicious. magazine for similar events in future – we have ideas afoot…