Stuffed Leg of Lamb & Pomegranate Jus

$500.00
$500.00
Format
Chef’s Atelier
Commitment
One class
Next scheduled start
Class size
Up to 8 guests

Examine the preparation of a boned, stuffed leg of lamb, following the sequence from knife work and filling to rolling, trussing, roasting and carving.

Georgetown, Washington, D.C.

Tuition is per guest. Review the class or event date and time below.

Schedule & enrollment

Review the program schedules below.

Please list any dietary restrictions or allergies, or enter “none.”

Review our cancellation and refund terms before enrolling. Questions about attendance or dietary needs? Contact Skillette.
Details & what to expect

February’s Theme: The Winter Roasting Table

Examine the preparation of a boned, stuffed leg of lamb, following the sequence from knife work and filling to rolling, trussing, roasting and carving. Study how a pomegranate jus balances the finished roast. Guided demonstration, questions and selected participation make the chef’s methods accessible in an intimate kitchen setting. A full seated dinner with wine pairings is included. Book individually; the final menu remains under instructor review.

Format: Chef’s Atelier. Maximum guests: 8.

Choose one scheduled date when booking. All times are Eastern.

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