Moreton In Marsh Evening WI

In June, in a packed WI hall, our members were treated to a demonstration from our local butcher, Rob Walker, whose expertise with a lamb carcass and a couple of chickens had to be seen to be believed. A rapid manouevre with his steel and his knives were sharp enough to produce lots of juicy cuts. Rob boned, rolled and sliced until his trays were full of joints of meat, some we knew, such as, legs, breast, shoulder and chops from the lamb and some new to us. Butterflied leg of lamb, which was quick to cook, a floppy boned chicken, just waiting to be stuffed and where to find a chicken's goujons, were just a few. He was full of tips and seasonal advice for the BBQ answering all of our queries. Then Rob finished on a high with a Crown Roast of Lamb, leaving us, literally, hungry for more.