Series 1
Series Summary
From the crispest cracking to tender pink lamb, modish calves liver to traditional steak and kidney, Chinatown chicken to the best of British roast rib of beef, Sophie Grigson does for meat what Eat Your Greens, her earlier Channel 4 series, did for vegetables.
Sophie is both pupil and master, learning about the origins of meat from farmers and gamekeepers for whom belief in quality and flavour is a deeply held principle. Butcher Graham Portwine instructs her in choosing and preparing meat, then Sophie demonstrates recipes specially chosen to reflect her newly-acquired skills.
Techniques are a key element to Sophie's Meat Course. Lost kitchen skills - trussing roasts, boning chicken, carving lamb, knife care, and choosing the best cut for a particular dish - are all taught with precision and flair.
Video Links
Watch now on 4oD
Episodes (6)
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Sophie looks at techniques for preparing pork, including boning, rolling and frying. She will be choosing the best cuts - identifying the…
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Sophie looks at poultry - and she is not even planning to roast any of it... With the shops full of washed-out, flavourless birds and…
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Time to tackle the squeamish subject of offal. Sophie insists that much, if not all, of the curious cuts are delicious. There's a huge…
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British lamb is highly rated all over the world, and has the advantage of being one of our purest native meats. Although available all the…
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The most important thing about beef, is that it is well hung - for two weeks, according to Graham. The meat should be dark in colour with a…
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Game is a romantic meat, associated with frosty winters, open countryside and hunting. Good game is best obtained from specialist game…
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