Virtual Butchery Fundamentals – Lamb

Tuesday, March 11th, 2025 3:00 pm to 4:00 pm, MST

Unlock the secrets of lamb butchery in this comprehensive class. This class will guide you through the process of selecting and cleaning cuts, such as the shoulder, loin, rack, and leg. Understand the unique flavor profiles and cooking techniques best suited for each cut and gain confidence in preparing lamb dishes that will impress your family and friends. We'll also discuss the importance of sourcing quality lamb and how to properly handle and store it. Use your Wolf ovens and cooktops to create perfectly cooked lamb dishes that highlight the meat's rich flavors.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Leg of Lamb Gyro

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
8-10
Servings
Prep Time
45
minutes
Cook Time
2
hour

Modes

Gourmet

Ingredients

Lamb

  • 1 boned out leg of lamb

  • 1 Tablespoon paprika

  • 1 Tablespoon thyme

  • 1 Tablespoon rosemary

  • 1 Tablespoon powdered garlic

  • 1 Tablespoon onion powder

  • 1 cup chicken stock

  • 1 pack of pita bread

  • 1 tomato, sliced

  • 1 head romaine, shredded

  • feta, if desired

Tzatziki

  • 1 cup yogurt

  • juice of 1 lemon

  • 1/4 cucumber, peeled, seeded, and small diced

  • 1 Tablespoon chopped dill

  • 1 Tablespoon chopped mint

  • salt and pepper, to taste

Instructions

Season lamb with olive oil, paprika, thyme, rosemary, garlic, onion powder, salt, and pepper.

Place in a baking dish with 1 cup of chicken stock.

Insert the food probe into the largest part of the roast. Put in the Wolf Convection Oven on Gourmet Mode under Meats, Lamb, Leg of Lamb. The probe will cook the lamb to an internal temperature of 145°F.

To prepare the tzatziki, combine lemon juice, cucumber, herbs, and yogurt. Season with salt and pepper.

Once the lamb is done and rested, slice or pull it into smaller pieces. Heat or grill a piece of pita. Spread the tzatziki sauce over the slice of pita. Top with the sliced lamb, lettuce, tomatoes, and feta cheese.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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