Preparing Easter Dinner
Students will observe the preparation of a lamb leg and crown roast and then take home one of the finished products to use for their Easter Dinner!
Watch and learn the techniques for "Frenching" a rack of lamb and then transforming the "Frenched" rack of lamb into a Lamb Crown Roast.
Watch and learn the techniques used for de-boning a lamb leg and then preparing the leg for roasting by studding with garlic and rosemary!
Created by BrownPaperTickets | Claim this event
2618 Guinotte Ave.
Kansas City, MO 64120
Hot Tickets More »
|4/27||1:00p||Whole Hog Butchering Class|
|5/4||1:00p||Basic Charcuterie Class|
|5/11||1:00p||Whole Hog Butchering Class|
|5/18||1:00p||Introduction to Sausage Making|
|6/1||1:00p||Whole Hog Butchering Class|
|6/8||1:00p||Introduction to Sausage Making|
|6/15||1:00p||Whole Hog Butchering Class|
|6/22||1:00p||Whole Lamb Class|
|6/29||1:00p||Whole Hog Butchering Class|
|7/6||1:00p||Introduction to Sausage Making|