Beginner's Guide to Lamb Butchery

Get to know where your cuts of meat come from in this fantastic comprehensive butchery one day workshop.

This is an exciting opportunity to see the nose to tail process and the art of butchery within our impressive butchery facility at Plumpton college.

During the course of the day you will learn how to breakdown a lamb carcase into all its joints and cuts, including how to cut and prepare your perfect chop and a boned & rolled joint for a Sunday roast. You'll then get the opportunity to cook and sample your meat.

Gain knowledge about the anatomy of a lamb and which cuts come from where and the best cooking methods for which parts of the animal. At Plumpton College, we can be proud about the provenance of our meat, and you will be able to see this first hand and learn a few butchery skills along the way.

Skills covered during this workshop:

·         Farm to fork

·         Products that can be created from a whole lamb

·         Portion control