Butchery Master Class
26 Aug 2012 1 Comment
James Beard nominee Craig Deihl boned and rolled a whole lamb for spit roasting. It was an amazing thing to watch. When he was done, someone asked him how many time he’d done that before. His response? “I’ve always wanted to do that.” I would love to visit his restaurant in Charleston. We just need to make that happen sooner than later. What did he do with the bones? Lamb stock of course!
Aug 26, 2012 @ 11:28:01
I have to say, it’s this kind of stuff that could convince me to be a vegetarian…but on the other hand I’m kind of intrigued by the whole process – geez – I have a hard time deboning a chicken breast!!! 😉