Introduction to Butchery
Take to the block and sharpen your knife skills on this one day course dedicated to pork and lamb butchery.
Our expert butcher, Ray Smith, will share his decades of experience in the meat trade, as he provides an introduction to the art of butchery.
The morning session is dedicated to butchering a whole lamb carcass, as Ray demonstrates how to create primary cuts and joints, the process of stuffing a breast and how to butterfly a leg of lamb.
Throughout the afternoon the focus is on pork butchery, and you’ll learn how to bone a shoulder, the process of preparing cuts for the mincer, and how to create mouth-watering sausages and pancetta.
This course includes light refreshments and an informal lunch.
All ingredients, equipment and recipes are provided by the School.
| Subject | Type | Course Length |
|---|---|---|
| Butchery Courses |
Get into
?
Roll up your sleeves and develop your artisan skills with our Get Into courses. Learn the fundamental techniques of producing your very own artisan food and drink, with our range of one, two and three day courses.
|
1 Day |
Teacher: