About This Class
If you’ve tried to perfect that melt-in-your-mouth lamb shoulder, the perfectly seared-but-rare lamb chop, or the tender roasted leg of lamb, you know that lamb can be, well…fussy. Knowing how (and if) to trim the meat, the best cooking methods for each cut, and how to season to bring out the most flavor are techniques every carnivorous home cook should master.
In this class you’ll work in teams of two to braise a lamb shoulder, roast a leg of lamb, and sear lamb chops. You’ll learn about basic butchery with each cut, and what to look for when you buy them.
Spring is the best time to cook lamb (you’ll find out why!) so don’t miss this primer on making your next meal a show-stopping success.
Menu
Braised Lamb Shoulder, Roasted Leg of Lamb, and Seared Lamb Chops
Details
- Wine included
- Full meal served in class
- Work in teams
FAQ
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
David Groff
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David believes cooking is about bringing people together to have a good (and delicious) time.