Lamb and Mutton in a Day
Sheep are of biblical importance and this specialist one day course is sure to satisfy your appetite for all things lamb and mutton.
If you keep your own sheep, or want to perfect your butchery skills, our expert practitioner Ray Smith will explain the differences between lamb, hogget and mutton, as you discover how to perfect your knife technique and prepare a variety of joints. Starting with whole lamb and mutton carcasses, you’ll learn the principles of butchery and be taught how to cook these delicious meats to ensure that their natural flavour is maximised. Discover how best to prepare various joints, both for the freezer and immediate cooking, and how to transform the cheaper meat cuts into taste sensations. During the course you’ll also learn how to create mergues - a spicy lamb sausage - and a traditional haggis.
| Subject | Type | Course Length |
|---|---|---|
| Butchery Courses |
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