Learn How to Butcher a Lamb
Learn how to butcher a lamb in this hands-on butchery course. Great for home cooks, smallholders and anyone who wants to improve their home butchery skills.
Spend the day with Pam Thompson of Charcutier Ltd. and learn:
- About different cuts of meat: what they’re called, where to find them on a lamb carcass and how to cook them.
- Essential knife skills for butchery, including: how to use your knife safely and keep it sharp.
- How to butcher a lamb: starting by breaking it down into larger primal cuts and then into smaller, more manageable joints.
- How to de-bone, roll and tie joints and perpare French trimmed racks.
At the end of the day you’ll go home with your butchered half lamb, meat worth £60. Reared on the Humble by Nature farm, the lamb will be free-range and grass fed.
Due to the hands-on nature of this butchery course it is strictly limited to 6 people.