Lamb Butchery and Cookery Course
With the popularity of smallholdings growing and more people opting to DIY when it comes to butchery and buying locally reared top notch high welfare meat the time for a course on Lamb / Mutton butchery is upon us. Tackling any whole animal is a challenge, but lamb needn’t cause any major problems.
The lamb butchery course is designed to teach you the basics of dealing with the whole carcass, from offal to stock, stopping off at chops, joints, cutlets, curing and smoking along the way.
The morning session will be dedicated entirely to butchery with the opportunity for some hands on work with the afternoon focusing more on getting the most form your meat, some cookery and also making lamb sausages. You’ll be eating the fruits of your labour throughout the day with a delicious lunch at the end of the course.
Trimming and sorting
Offal – the fifth quarter
Smoking and Curing
Sourcing and purchasing your meat