07 MAY
2016
Lamb Butchery - Nose to Tail
The School of Artisan Food
With the guidance of our expert tutors, Chris Moorby and Rich Summers, take an in-depth look at all things lamb on this specialist one-day course.
If you’ve attended one of our introductory butchery courses and want to get more hands-on, this course is for you. What’s more, meat butchered on the day will be available to take home!
This practical course is ideal for anyone wanting to learn introductory knife and butcher’s block techniques, or build on existing knowledge. On this course, you will work with a side of lamb, breaking it down into primary and secondary cuts and learning the many culinary uses for each part, whilst exploring the factors which affect quality.