Few things herald the beginning of spring like lamb. With that we also acknowledge that it can be daunting to cook! Enter lamb butchery and cookery expert Nicco Muratore here to show us all how it’s done. In this class, Nicco will guide you through breaking down a leg lamb into single muscles that will be used in their own individual preparations. You will then learn how to properly cook lamb leg roast with spring- dug parsnip puree, rhubarb mostarda, and minty fresno pepper preserve; marinated lamb kebabs with nettle and green onion labneh; charred spring onions and grilled asparagus salad; and lamb fat roasted new potatoes with morel mushroom aioli and spring herbs.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.