On Friday 25th Febuary 2011 Broughs Butchers & Deli Foncesa Dockside held a lamb evening. This involved a 'how to cut up a lamb carcass' demonstration, by Tony Brough, followed by a specially created lamb menu for a fine dining experience with the Deli Fonseca Dockside team.
Butchery Manager Ian Clark cut the meat and gave tips and guidance about the properties and features of each cut.
The demonstration included
Procurement, assessment, selection, preperation and a tour of modern butchery techniques.
Following the demonstration, many of the guests were able to ask questions and discuss related topics. It was a very enjoyable and enlightening experience for all present.
Keep a look out for up and coming events.
Our next event will be held at Deli Fonseca Dockside and will be an evening all about pork.