LEARN TO BONE A CHOOK AND TIE A ROAST
Includes tuition, the meat you cut, a sample of barbecued meats and Batch beer.
Saturday 25 August, 12.00 - 4:00 pm
Feather and Bone Butchery
8/10-14 Lilian Place, Marrickville
This class is designed to make you a butcher boss at home.
Do you massacre the chook when you joint it? Does the string on your rolled roast remind you of school macrame projects? When you sharpen your expensive kitchen knives do they inexplicably end up slightly blunter than before? If this sounds familiar and you also fancy knowing how to bone a lamb leg then this class is for you.
We’ll explain the provenance of the meats we source and then we’ll teach you how to bone and butterfly a chicken and a lamb leg. You’ll also learn the art of tying a beautiful lamb roast and how to properly sharpen your knives. We end each class with a sampling of barbecued meats and a jar of locally-brewed beer.
Here's a recent customer review posted on Facebook.
’Well that was a very meaty Saturday! I had an absolutely fantastic time at Feather and Bone's butchery 101 class. Having mastered the dagger hold, henceforth no chicken or leg of lamb will remain unboned in my presence! The class was an afternoon incredibly well spent - I can now confidently deal to a bird or lamb leg, and Grant shared a wealth of knowledge about everything from animal anatomy to sustainable practices and industry challenges. I truly believe that we should understand where our food comes from and make responsible choices - and when it comes to meat, the lovely guys and girls at Feather and Bone make this very easy. They only sell pasture raised animals from farms committed to sustainability and animal health. Thanks Grant and team for a fantastic day!’