To introduce participants to the practice of butchering lamb, understanding the cuts and presenting the meat for sale. At the end of the course each participant will have cut up a whole lamb. The course is limited to 4 participants to ensure maximum practical experience and individual attention from the tutor.
- Discuss breeds of lamb;
- Learn about lamb production on the farm;
- Look at the composition and cuts of a lamb carcass;
- Break down the carcass into its primal cuts;
- Turn the primal cuts into secondary and added value products;
- Discuss which ingredients work with and how to cook lamb;
- Take some delicious Plumpton College lamb home.
Course reference: FTP018
|Entry Requirements:|| |
An interest in the subject.
Students should wear casual clothes suitable for butchery.
Robust shoes (not trainers).
Disposable aprons and coats will be provided.
Students may bring their own knives but college knives will be provided.
|Dates & Location:|| |
Time: 09:30- 15:30
+ £25.00 for materials.
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