(Lamb photo shoot)
Not really. But local, pastured lamb from Riverside County is very good.
I first slaughtered, skinned, eviscerated, and butchered a lamb when I was 14 years old. I didn't recently jump on the artisanal butchery bandwagon.
I've been butchering for almost 30 years. That's a lot of practice time. I can do it fast and clean, not a spot of blood on my chef's whites. And a student I taught fabrication to was offered a job in a one star Michelin restaurant in Paris based on the fabrication skills I taught him.
My fabrication course students finished butchering and cooked all the different cuts of lamb into various international dishes.
My students made lamb stock, stuffed leg of lamb, lamb in the style of Thai "curry", lamb stew, rack of lamb, and of course lamb shank tagine.
Yep, cheesemaking! Also yogurt and kefir as well. Buratta would be awesome! :)I actually plan to make brunost, which is a Norwegian caramelized goat cheese. I used to eat it everyday when I lived in Norway. It is hard to find in the US. The one that is imported here is OK, but not great. I want mine to be great! :)
Posted by: Jenn @LeftoverQueen | April 08, 2011 at 01:33 PM
super cool! what will you do with the goat milk? make cheese? i've been looking for local goat milk to make buratta.
Posted by: chef zadi | April 07, 2011 at 11:54 AM
I butchered my first lamb this past fall in preparation for raising sheep and goats for dairy. The male offspring we will raise for meat. It is a very valuable skill. I still need to get in a lot more practice time! :)
Posted by: Jenn @LeftoverQueen | April 07, 2011 at 11:28 AM