Thursday, August 18, 2011

A crash course along the corridor


I walked into this scene on my way out today.
Chef told me the diploma students are preparing a presentation on Lamb and I am welcome to stick around and listen.
A whole leg air-flown in from southern Spain. This has been cured for some 20 months now.
I didn't catch everything they said.. something about prime cuts and subprime cuts akin to continents and countries. 
And which part is good for stew and which is good for grill...
I felt overwhelmed at how much there is to learn about meat!
(Should I take up the diploma course?)
I think I shall just simply eat them.
This one I covet! Rack of lamb with bread crumbs and herbs. Drool, drool.

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