Following my great experience at the pig butchering class, I took lamb butchering class last week. Buying a whole lamb is cheaper than a whole pig, which could be double of the price of a lamb. Pasture-fed lamb is delicious and full of nutrients. I highly recommend cooking a lamb dish and pair it with a nice bottle of Petite Syrah, Shiraz, Rioja, or Cabernet Sauvignon. Below are some pictures I took from the class.

Warning: images can get too graphic for some people.

The mighty butcher, Tom Mylan.

and let the class the begin.

Lamb belly is just as meaty and delicious as pork belly. Tom was showing us the simple step of trimming the belly off the ribs.

Lamb belly, best way to cook it - braising.

“I love my Chinese cleaver,” said Tom, as he was chopping up the lamb.

Beautiful lamb chops, ready to be grilled.

Lamb leg, lean and healthy.

Tom dissecting the leg.

Tom taking the leg bone out. Legs are good for roasting.

Cutting a piece of shoulder off the bone. Lamb shoulder is great for lamb stew.

And there goes the whole lamb. Tom cut up a whole lamb by using a pairing knife mostly; a skill that I’d like to acquire one day.

What’s next Brooklyn Kitchen?