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Nose To Tail Butcher & Farmer: Lamb
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Nose To Tail Butcher & Farmer: Lamb

January 23 @ 9:30 am - 3:00 pm £195

The combined dedication from our butchers, team on farm and the passion and respect we have share for our animals is paramount in developing our award-winning organic meat. Similar to our Nose-To-Tail Butchery course, this full-day course will allow you to follow and understand the field to fork journey of our organic meat, as well as gain practical tips and techniques from our expert chefs and butchers.

Beginning with a tour of the farm with our Farm Manager, Richard Smith followed by  demonstrations from our farm butchers, we will then get you hands on, butchering and preparing your own joints of lamb and preparing them for the pot. This course offers a comprehensive introduction to the essential techniques required to master butchery at home, as well as teaching you to choose the best cuts from your own butcher.

Over the course of the day we’ll cook a number of recipes highlighting a range of techniques from braising to roasting, leaving you confident cooking from nose to tail.

£195 per person, includes practical and demonstration cookery sessions, lunch, refreshments and all course material. Guests of The Cookery School also enjoy a discount of up to 25% in our Farmshop after their course.

Full-day course: 9.30am to 3.00pm

If you are booking with a VOUCHER or would prefer to book over the phone, please call us on 01608 731 620.
Alternatively you can email us at THECOOKERYSCHOOL@DAYLESFORD.COM


January 23
9:30 am - 3:00 pm
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The Cookery School
Stow-on-the-Wold, Gloucestershire GL56 0YG United Kingdom
01608 731 620

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