Cooking Techniques – Lamb

This class is part of our Culinary Certificate program. It is open to everyone to attend. If you would like more information about our Certificate program, please click here. Cooking Techniques Lamb is an in-depth study of how to cook these items without the need for recipes. Cooking Techniques classes focus on specific cuts of meat or vegetables, teaching the most-used techniques of the classically trained chef. We focus on braising, stewing, poaching, steaming, sweating, frying, pan frying, sauteeing/browning, roasting, grilling, and broiling. Each class will focus on proper cooking and food temperatures. You will learn about how the animals are raised, best practices for sustainability, how to choose the right cuts, farming and fishing practices, and more.

We’re so confident you’ll learn more than in any other class offered by the competition that we guarantee it or your next class is on us! Only 2% of the lamb raised in the world is eaten by Americans. We are a country of beef eaters, hands-down, thanks to our sprawling open lands here in Texas and other states. But lamb is the “other red meat.” When prepared properly, this meat is absolutely delicious, not gamey, and is a staple of many a world diet. No true culinary education would be complete without knowing how to prepare this delicious red meat alternative.

In this menu, you will be making the following:

• Lamb Chops(herb-crusted)
• Leg of Lamb(Greek style, Grilled, olive oil marinated)
• Stewed Lamb (in brown curry sauce)
• Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)