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