Contributed by Tuddenham Mill
21/02/2019 - Tuddenham Mill
Do you know your rump from your rack? Want to learn a nifty recipe for chops or how to braise like a chef? Join the award-winning chefs at Tuddenham Mill for the fun and interactive Spring Lamb Masterclass on Wednesday 13th March.
Tuddenham Mills has invited Greg Strolenberg, from Lavenham Butchers, to come along with a whole lamb to show the various cuts – then it’s aprons on to get cooking with plenty of expert guidance.
A leisurely lunch will celebrate all things lamb, before guests head home mid‐afternoon, inspired and with some recipes to impress.
“Lamb is such a versatile meat,” says Chef Patron Lee Bye. “It works simply roasted with garlic and rosemary, and takes spicing and middle eastern flavours really well. Like anything, it’s important to buy the best you can, which is why we go to Greg for this organic Shimpling Park meat. The lamb has eaten grass and clover, which makes the meat incredibly sweet and not too fatty, and I guarantee that even people who don’t think they like lamb will be converted!
“For me, knowing that an animal has lived well is essential, it’s at the heart of the field‐to-fork ethos we embrace here at Tuddenham.”
This is an exciting opportunity to be really hands‐on in the Tuddenham Mill kitchen. Attendees can stay over and take advantage of special room rates too.
Room packages start from £425 (This includes the masterclass, lunch and breakfast the following morning. The course itself is £120 per person which includes the masterclass, a Tuddenham Mill apron and a delicious lamb inspired lunch. Book now at www.tuddenhammill.co.uk or call 01638 713552.
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