At the farmers market, a couple digs through the coolers at the Jimenez Family Farm stall, unearthing plastic-encased cuts of goat, lamb, pork and rabbit. They're shopping for dinner, but looking a little less than confident. "What do you do with this again?" asks the lady, bespectacled, gray-bunned and wrapped in a sort of faux-Native American-looking shawl. She is holding up a lamb shank, a section of goat leg or a slab of pork belly. Eager yet unschooled and willing to learn, the lady might want to take a class -- and not the sort UCLA Extension offers. Thankfully, on Friday, Feb. 17, from 8-9 p.m., Nick & Stef's Steakhouse in downtown Los Angeles continues its Meat 101 series with "Lamb: U.S. vs. New Zealand."
The class is pretty clear-cut. Executive chef Megan Logan will lead a lucky group of attendees through a comparison of lamb racks from Sonoma County, Colorado and New Zealand where, if butcher cases are any indication, you can't walk to the bank without being trampled by sweet, free-ranging woolly hordes skipping down to the processing plant. For a cover charge of $35, an attendee will learn simple preparation techniques, taste the lamb itself in small yet surely satisfying portions and enjoy complementary wine pairings.
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If lamb isn't your thing, try another class. On March 16, "Cheek to Cheek" will introduce you to lamb, veal and pork cheeks; on April 20, at "New York vs. Rib-eye," you'll get to weigh the advantages of both wet- and dry-aged ribeye and New York steaks.