Cooking with Spring Lamb


Cooking with Spring Lamb

  • Date: June 26, 2024
  • Start Time: 6:00pm
  • End Time: 9:00pm



In this class you will learn how to cook secondary cuts of lamb like ground shoulder meat, shank and deboned leg of lamb. 

You will learn how to make:

  • Turkish kebabs with yogurt-mint sauce (Cacik)
  • braised lamb shank with Port and rosemary
  • and finally seared leg of lamb with eggplant and tahini
  • you will finish with a pear and almond strudel, with vanilla ice cream.

Complementary glass of beer or wine

In this class:

Great cooking is about more than recipes – it’s about timing, technique and having fun. During our classes, you’ll work together with other enthusiasts in a hands-on environment led by our chef.

Food preferences can be accommodated.  People under the age of 18, must be accompanied by an adult.

*taxes not included, wine, beer and spirits available, gratuities welcomed on site

  • Date: June 26, 2024
  • Start Time: 6:00pm
  • End Time: 9:00pm


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