Meat Meat Meat

The rest of the week was spent preparing and cooking Lamb and Beef. On Monday afternoon in our demonstration Chef butchered a full lamb, showing us through each cut of the animal.

Chef Gile with Lamb 

 Lamb before butchery 

 Chef slicing the head in half 

 Then from the lamb chef prepared the rack, which we then later did ourselves in the practical, served it with a jus and a layered veg of aubergines and tomatos.  

Next Day we look at Beef. Here is the Fillet and the Sirloin.  

Steak cut

Then in the practical we prepared a roasted sirloin steak with roasted and turned potatoes, peas, carrot, turnips and beans served in an artichoke with a beef jus. 

This week has been beautiful and sunny in London! Have loved just hanging out in the parks and walking around in the sunshine!