Spring Farm to Knife Butchery - Lamb
7 February, 25 February, 7 March, 19 March / 9:30am
Join our Master Butcher, Andrew Sharp, as he imparts his knowledge and experience in this workshop. Learn the basics of butchery, identify the different cuts of an animal, how to break a carcass down, the finer points of knife skills, and then sit down for an indulgent lunch cooked in the Farm Yard Kitchen's wood-fired oven.
You shall take home all your butchered cuts, including: breast of lamb, 500g minced lamb, shoulder of lamb, rack of lamb.
Your course leader: Andrew Sharp brings decades of experience to the Newt's state-of-the-art butchery. Andrew has featured on the BBC Radio 4 Food Programme, Kill It Cook It Eat It, Rick Stein's Food Heroes, Turn Back Time: The High Street, and Hugh's Three Good Things. Andrew focuses on the art and craft of butchery, the importance of rare and native breeds, and sustainable and ethical meat production.
Included: coffee (and tea), cinnamon bun on arrival, indulgent carnivore lunch
'The butchery course was excellent and inspiring. The lunch, using the cuts of meat we had learned about, was delicious.' - Heather