Deconstructing Lamb with Tom Mylan
Editor's note: Our Tom Mylan worship knows no bounds here at Serious Eats: New York. Alaina went to his pig butchering class at The Brooklyn Kitchen, Erin went to one of his pig roasts, and now Tam has followed suit by attending his lamb butchering class. Here's her report.
If you fetishize carnage the way I do, the Brooklyn Kitchen is the place to get your bone saw on. Watch Tom Mylan break down an animal with his sexy growl and his dark, dark sense of humor. Truly, the way to anyone's stomach is a bloody heart.
There’s something appealing about this DIY aesthetic. Taking a more active role in the disassembly of an animal forces you to appreciate the animal you eat, and the odd beauty of its parts. And once you see how steak and guts come from the same gore, you realize there’s no reason you shouldn’t make them both delicious. What’s helpful about the class is that Tom tells you how.
