Overview

Lamb Butchery Basics

In this course, students will learn about the basics of lamb butchery. Techniques covered include trimming larger sub-primal cuts into ready to cook products including chops, shanks, boneless leg of lamb and a "Frenched" rack of lamb. Students will learn how to cook lamb products to on a weekly basis using a variety of cooking methods and ingredients designed to complement the complex flavour of lamb. NOTE: To ensure that safe food handling practices are maintained in our kitchens closed toed, non-slip shoes will be required. Pants must be either a black slack style or culinary pant. No jeans, work out pants, or yoga pants are permitted. Hats, Aprons, and Course Manual, will be provided during your first class. All necessary knives and small wares are provided for you, however, upon registration, a list will be provided via email for anyone who wishes to maintain their own kits.
Course Code:
FDMG-1089
Area of Interest:
Culinary, Hospitality, Recreation & Tourism

Course Offerings

Thank you for your interest in this course. At this time, there are no upcoming classes scheduled. New offerings in future terms will appear below so you are encouraged to check back again throughout the year. To inquire about when upcoming classes might be planned, please fill in the form on this page and we will respond shortly.

Course Details

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