Spring is the time of year for fresh flowers, bright colors and seasonal ingredients like asparagus, peas, and lamb. The fresh and bright flavors of spring bring renewed energy and life into the kitchen. Knowing how to use different cuts of lamb can make a springtime dish truly amazing.
It’s not something that you see often, but ICE career-training students recently saw a demonstration of how to butcher a whole 80-pound organic lamb. Master Butcher Rudi Weid spent yesterday afternoon breaking down a lamb into its primals, sub-primals and ultimately into roasts, portions and by-products. Armed with a sharp knife and a handsaw, Chef Rudi demonstrated the whole process, starting from the head of the animal all the way to the back leg. Each section, cut and muscle was discussed. For example, he showed the students the proper way to make a boneless leg of lamb by tunneling out the femur bone so that the final roast would make nice slices.
While Chef Rudi butchered the lamb, ICE Director of Student Affairs Andy Gold and Culinary Relations Manager Virginia Monaco prepared samples of lamb for the students to taste and enjoy. Using nothing but salt and pepper, the samples were a great way to taste the differences in the taste and texture of the different cuts of meat that the students work with.
Chef Rudi’s next demo will be a chance to learn about pig butchery when he fabricates a hog on June 19. For anyone interested in learning about butchery and different cuts of meat, this is a great opportunity to learn from a masterful professional. The class is free for students and alums, and $40 for the general public. Register online.