learn to butcher lamb and pork with Native Breeds at Humble by Nature Kate Humble's farm in Monmouth south wales

Course Agenda

10:00
Arrive and welcome

Start the day with a cup of tea or coffee before getting down to work

10:05
Understanding butchery and different cuts of meat

Learn about different cuts of meat and identify them across pork, lamb and beef

10:30
Essential knife skills

Learn how to use your butchery knife safely and keep it sharp

11:00
Butcher a pork belly

Starting with a boned pork belly, learn to bone, roll and tie a joint

13:00
Lunch

Enjoy a delicious farm lunch

14:00
Butcher half a lamb

Butcher and break down half a lamb, reared on the Humble by Nature farm

16:00
Course closes

Enjoy a cup of tea and slice of cake and ask any more questions you may have

Home Butchery Skills

Date
Spaces
Cost
 
Saturday 7th Oct 2017
Full
£235.00
Sold out

This hands-on butchery course is great for home cooks, smallholders and anyone who wants to improve their home butchery skills.

Start the day learning about different cuts of meat: what they’re called, where you find them on lamb, pork and beef carcasses, and the best ways to cook them.
 
You'll learn essential knife skills for butchery, including how to use your knife safely and keep it sharp. Then you’ll get to work boning, rolling and tying a joint - starting with a bone in pork belly.
 
After lunch you’ll be guided through the process of butchering half a lamb: breaking it down into larger primal cuts and then into smaller, more manageable joints. Reared on the Humble by Nature farm, the lamb will be free-range and grass fed.
 
At the end of the day you’ll go home with your pork belly and butchered half lamb, meat worth £75. 
 
Due to the hands-on nature of this butchery course it will be strictly limited to 6 people.
Graham Waddington Course Tutor in Charcuterie at Humble by Nature

Graham owns and co-runs Native Breeds, a small artisan charcuterie in Gloucestershire. He is one of the few specialists in Britain who are expert in the curing, fermenting and air-drying of meat.

What to bring and other essential info

You’ll go home with your pork belly and butchered half lamb at the end of the day, worth £75. 
 
You’ll need to bring a cool box or bag with you that is big enough to take this amount of meat home (equivalent to 2 drawers if a standard domestic freezer). If you don’t have a cool box or bag we can provide an insulated box at an additional cost of £7.50. We will provide frozen ice blocks to help keep your meat cool until you get home.
 
We’d suggest checking you have space in your freezer to store some of the meat you’ll be taking home.

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