Lamb Butchery and Cookery Course
- This course has passed.
Join us for this fantastic hands on Lamb Butchery and Cookery Course. Anyone who loves to cook will find that studying butchery is fantastic for helping you to make the most out of your ingredients, upgrade your knife skills, get a little more creative in the kitchen and feel more confident about sourcing and purchasing the best high-welfare meat.
• Primal Cuts
• Knife Skills
• Seam Butchery
• Trimming and sorting
• Offal – the fifth quarter
• Secondary Cuts
• Smoking and Curing
• Sourcing and purchasing your meat
Our Lamb Butchery and Cookery Course is designed to teach you the basics of dealing with the whole carcass, from offal to stock. Along the way, we’ll cover all the different chops, joints and cutlets, as well as traditional preservation methods including curing and smoking. The morning session will be dedicated entirely to butchery, with plenty of opportunity for you to get hands-on, while the afternoon focuses on getting the most from your meat, with a few of our favourite simple recipes too.
We’re delighted to see that there’s an increasing drive amongst those who eat meat to buy local and source high-welfare, with plenty of people going so far as to buy their meat direct and do their own butchery, or even set up a smallholding. Tackling any whole animal is a challenge, but with the expert guidance of our tutors you’ll discover that it can be immensely satisfying and equip you with all sorts of useful skills. A scrumptious lunch is also included and you’ll leave with a folder of recipes to use at home.