This is kind of a funny thing to say, but this really is the perfect thing to make if you ever find yourself with both a lamb’s head and some lard at your disposal. Those of you that have been following this blog will realize that preparing something like this shouldn’t seem so far ‘out [...]
Posts under ‘Lamb’
Why Lamb’s Head?
Perhaps it was naive of me to think that a blog entry detailing the cooking of an entire lamb’s head (complete with visuals) wouldn’t trigger some kind of slightly less than positive response. The post elicited a pretty wide set of responses from readers, ranging from awe, disgust, intrigue, shock, confusion and understanding. Given that, I [...]
Lamb’s Head Soup
Disclaimer…these pictures may be just a tad graphic, don’t say I didn’t warn you. My friend Jenni from culinary school is a member of Stillman’s Farm meat CSA. Each month, she picks up her share of assorted of beef, pork, lamb and/or chicken products, delivered straight from the farm. During her last pick up, the [...]
Scenes From a Butchering Class
In addition to my regularly scheduled daytime classes on Mondays and Wednesdays, on Wednesday nights I also have a 3 hour seminar. The topic of each seminar changes every few weeks…a few weeks ago we learned all about food safety and sanitation. Over the last 3 weeks our seminars have been about butchering. During the [...]
Week 9, Day 1: Lamb
Note: There was a slight adjustment to our schedule this week and our classes were switched around, meaning that this week’s Baking Lab will be on Wednesday and our Wednesday Food Basics lab was held yesterday. As Chef S explained during his lecture, sheep are very important and historically significant animals, having been among the first to be domesticated and raised [...]
