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CUTTING DOWN A LAMB CARCASS

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Carriageworks

245 Wilson Street

Eveleigh, NSW 2015

Australia

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Lambs are generally described as young sheep less than one year old. Traditionally there is a “lambing season” (usually winter) to allow young animals to take advantage of lush spring grasses at weaning. When new season lambs become available each year, buying whole lamb carcasses is an economical way to include this fresh seasonal produce on menus and this option also lends itself to greater flexibility and creativity within each dish. During this demonstration MLA Butcher Doug Piper will break down a whole lamb carcass, highlighting both traditional and modern techniques

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Location

Carriageworks

245 Wilson Street

Eveleigh, NSW 2015

Australia

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