Lamb's Tale: From Farmer, Butcher, Chef
From farm to plate.
Overview
Our country has an impressive history with sheep. Back in the ‘80s, the wooly livestock population peaked at an impressive 70 million. While that number may have dropped to 29.6 million in present day, the trusty sheep still outnumber people six to one.
If ewe are partial to the odd bit of sheep information, then Lamb's Tale: From Farmer, Butcher, Chef will definitely be your baaag. In addition to indulging in a degustation dinner of Wairarapa lamb and local wines, guests will be entertained by a combo of well-versed meat speakers.
George Tatham, director of Beef + Lamb New Zealand and shepherd to 15,000 sheep, will talk about raising lambs and his families extensive history of farming along the Wairarapa coast; Andrew Preston of the Preston’s Butchery family will talk about processing lamb, the different cuts, and trends; and Zibibbo chef Adam Newell will provide all kinds of tips for cooking lamb.
Information
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