Lamb is, we feel, a very, very under-rated and misconstrued meat.  Over the past twenty years, in our scramble for ‘low-fat’ and cheap, flavourless chicken, we have almost completely forgotten it.  Couple that with our seeming obsession with New Zealand’s less-than-finest, namely that dark purple, slicked with fat kind of meat that makes it to our lamb menus, and you have a recipe for disaster.  Local lamb is almost inexistent these days, and where you find it, it is way too expensive.

All hail the pretty young Scottish exemplar then, the kind that only drinks its mummy’s milk rather than feeds on grass. You have not tasted genuine lamb as it is celebrated in the UK until you have tried this. So we are getting together this Saturday to learn how to use it, and as per the usual Mona’s Meals Workshops, have a great load of fun and then eat it.

Our chef is Marvin from the 5 star-rated Sciacca.  His Lamb Ravioli are, according to his punters, the stuff of legend.  My slow-cooked leg of lamb is not, but hey, after this, it may be. We are making both  Saturday 2nd October at the huge kitchen at Ta’ Soldi in Mgarr, possibly one of the most beautiful and well-laid out kitchens in Malta.  Afterwards we will scramble back home with our ravioli and if the slow-cooked lamb is ready by the time we’ve finished, we’ll demolish it there and then as we usually do.

As per usual, most of the spaces in the workshop are already taken (we do have a huge return rate and some of our attendees have ended up working in very good local restaurant kitchens) but we have a few spaces left. E-mail This e-mail address is being protected from spambots. You need JavaScript enabled to view it if you would like to book.

 

When:  Saturday – 2nd October, 2010

Where: Ta’ Soldi – Mgarr, Malta

Time: 9.45am until 1.00pm [in reality we're usually there until 3pm: you have been warned]

Menu: Sciacca’s Lamb Ravioli, Mona’s Slow Cooked Leg of Lamb

Meat suppliers: Zammeats and Millers of Speyside

Booking: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Photo credit: Alexandra Pace for Mona's Meals: The Foodbook by Mona Farrugia