MEAT THE LAMBWe begin by talking about lambs and how they have evolved through the ages. We explain how we select our suppliers, and why, and what we look for in a good lamb.
The Meat the Lamb Course is targeted at delegates who have confidence in using a knife and working with food. We work in small groups (1 butcher to every 2 delegates), at our delegates own pace. Every delegate works from the whole lamb, being carefully guided through the method of breaking it into its primal cuts (leg, saddle, shoulder etc).
We then work on the cut selected by the delegate, which they get to take home. Where time allows, we continue working on the rest of the lamb. Some people choose to take the whole lamb, in which case we do as much as can in the time available and our butchers finish the job for collection the following day.
For events, we tailor the butchery to suit the event and the wishes of the customer.