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Delicious TEST REPORT

Need inspiration for Father’s Day? Here are food and drink courses for gifts with memories attached

THE COURSE ROADTEST SPECIAL

FOR MEAT AFICIONADOS

WHERE Turner & George, Clerkenwell, London (contact: jessica@turnerandgeorge.co.uk)

THE COURSE Butchery Class: Lamb, £100 (includes meat and extras)

TESTER Hugh Thompson

Hugh tries shoulder of lamb;

WHAT IT’S LIKE Turner & George runs 90-minute classes in lamb, beef and pork butchery on Wednesdays and Saturdays in the butcher’s shop after it’s closed. There were only three of us in the class and I felt more like an apprentice (although quite an old one) than a student.

WHAT I LEARNED Andre Pereira, our tutor, introduced himself and handed out the tools: an apron, boning knife, butcher’s steel and chainmail glove for my left hand. All very Game of Thrones. We each hoisted a lamb carcass – hefty, 17kg saltmarsh lambs from Southminster, Essex – onto our shoulders to get a feel for the physicality of the job. Then Andre showed us how to use a butcher’s steel to prep our knives. Andre jointed half a lamb while we looked on: neck, breast, shoulder, rack and chops, saddle, chump, leg, shank and more. Along the way he answered our questions and talked about the best ways of cooking lamb. Then it was our turn. We each had a hindquarter and, following Andre’s lead, set about jointing our carcasses. First I cut through the backbone using a hacksaw and listened to the different sounds of cutting through meat, gristle and bone. Next I boned out the loin, then rolled and tied it (with a butcher’s knot). I learnt to be patient and to use my fingers to feel where to cut, using long slow strokes. Lastly I took the leg off the carcass, cut off the shank, then tunnel-boned the leg before tying it into a cushion.

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About delicious. Magazine

Get summer off to a sizzling start with the June issue of delicious. and cook paella on a barbecue, whip up Gill Meller’s outdoor meal or feast on Richard Turner’s epic umami burger. Discover new ways to roast chicken and try our fab G&T cheesecake, Martin Morales’ sea bass ceviche and midweek meals ready in 15 minutes. Along with The World’s Best Cake recipe, there’s our 16-page guide to cooking with dairy including exclusive recipes and foolproof techniques. Bring on the sun…