Similar to our Nose-To-Tail Butchery Masterclasses, this full-day course will allow you to follow and understand the field to fork journey of our organic lamb, as well as gain practical tips and techniques from our expert chefs and butchers.
Beginning with a talk from 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 how 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 at home.
£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