- Duration: 6-7 hours
- Max: 10 persons
- Cost: £220 per person
This is the big one! If you would like to stock your freezer with a whole lamb that you’ve butchered yourself then this is for you. This is a full day’s course that will be mainly practical. On arrival you will be greeted with drinks and breakfast.
The Artisan Butcher will then run through basic health and safety, the butchers tool kit and you will learn the dying art of how to sharpen a knife correctly.
The day will consist of a series of demonstrations from the Artisan Butcher followed by practical sessions where you will get up close and personal with your lamb. Starting with the shoulders we will look at how to bone, roll and stuff the shoulder, using the neck fillet, marinades and much more.
Then it’s onto the loin and breast: we will look at how to French trim and bone, roll and stuff the breast. You will be provided with all herbs spices and stuffing for you to create your own unique products. Moving onto the legs you’ll learn how to bone and roll them for classic roasting joints or seam out the individual muscles for many more uses.
Refreshments and a light lunch and will be served, with the main feast being at the end of the course.
On completion of the course you will be treated to a fantastic feast of all things meaty and seasonal served with wine and refreshments. All protective clothing will be provided you just need to bring something to take your lamb home in. We will provide wrapping and bags; we suggest you bring 2 or 3 jute type bags for life.
To book a place on the course on the 13th March 2016, please contact us.