Full Processing of Lamb - New Course!
New course for chefs, culinary students, food technicians, cooks, and canteen staff
On March 4th, the course Full Processing of Lamb will begin, a new course at Iðan. As the name suggests, a whole lamb carcass will be deboned and fully processed during the course. Participants will receive all raw materials for use and will take home the products they make.
The course will demonstrate a variety of products from each part of the lamb, with an emphasis on how different parts of the carcass can be utilized in various ways. Participants will, among other things, make sausages, try their hand at making jerky, and cure muscle. The course will also cover the curing of rolled sausage (rúllupylsa) and making cold cuts. It will be demonstrated how to shoot into a net and create spice blends for the products.
The instructors are Jónas Þórólfsson and Rúnar Ingi Guðjónsson, both of whom are experienced master butchers.
Attached are short educational clips about hand tools and sausage making.
