“Nose to Tail” Celebrating Fresh Local Lamb

Saturday, Dec 12, 2015

“Nose to Tail” Celebrating Fresh Local Lamb

This was another popular charcuterie workshop, including a butchering session, culinary demonstration and an amazing 10-course Lunch.




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10:30 – 11:00  Arrival & Welcoming.  Coffee 

11:00 – 12:30  Butchering & Culinary Demonstration. 

The workshop began with a butchering session in which the chefs demonstrate how to divide a whole lamb into various technical parts (shoulder, leg, saddle, racks, neck). Then we will learn how to prepare fresh merguez sausages, deboned leg of lamb, deboned and rolled shoulder, deboned and stuffed saddle, lamb burgers, etc.
12:30 – 14:00  LUNCH

  • A ten course tasting menu featuring different parts of the lamb,  followed by dessert and coffee


When & Where

10:30 – 14:00
Saturday, December 12,  2015
Restaurant Locavore
Jalan Dewi Sita, Ubud



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