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Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM. Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Below is details of the menu for this day.

A Traditional Brown Soda Bread Loaf and Scones with toppings; Bastible Bread

French Onion Tartlet with a Soft Herb Salad and Bittercress

Lentil and Kale Soup

  • How to butcher lamb cuts for roasting

Lamb Roast with Winter Garden Herbs     

Variations: Roast Leg of Lamb, Rosemary and Garlic or Anchovy and Garlic

Lamb or Hogget Roast, Coriander Seeds and a light Gravy

Lamb or Hogget Roast with Haricot Beans with Rosemary and Tomato

Slow Roast Shoulder of Lamb with Cumin

  • Vegetables to accompany roast lamb           

Rustic Roast Potatoes              

Glazed Carrots; Swiss Chard

  • Sauces to accompany roast lamb

Mint Sauce; Gravy; Redcurrant Sauce

Chocolate Mousse, Jersey Pouring Cream and Almond Macaroons

Chocolate Saint-Émilion

Bitter Chocolate Pots, Raisins in Pedro Ximénez and Crème Fraîche

Mulled Wine

Mulled Apple Juice

Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions

All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.