Spring Lamb with The Ginger Pig

Join Fran Warde, trained chef and award winning food writer, along with Tim Wilson, owner of the acclaimed butcher The Ginger Pig, farmer and self taught butcher, for a special one day workshop at Leiths.

Together they will guide you through the various breeds of sheep; traditional farming practices; differences between a milk fed lamb, lamb, hogget and mutton; and the seasonal variations in the taste and appearance of the meat. 

Guests will be shown how to break down and butcher a whole lamb into the fore end, middle, hind end & offal, before the experts demonstrate how to butcher into the various cuts which guests will be taught to transform into impressive dishes in the Leiths kitchens.

This information packed workshop will deliver extensive knowledge and new skills, enabling guests to learn to recognize the difference between lamb, hogget and mutton, as well as providing an enlightened look at the butchery of a lamb and how to cook and carve it with confidence and skill.

Menu for the day:

Spring Roast Leg of Lamb with Oregano

Boned and rolled shoulder of Lamb

Fragrant Lamb Kebabs

Rolled & stuffed breast of lamb

Lambs Kidneys in Red wine

Demostration:

Navarin of Lamb