Spring Farm to Knife Butchery - Lamb (February)
7 February, 25 February / 9:30am
Learn the basics of butchery with Master Butcher, Andrew Sharpe. Taking place in the state-of-the-art butchery at our Avalon production hub, Andrew will teach you how to identify different cuts and break down a carcass, and the finer points of knife skills.
The workshop includes:
- Welcome coffee/tea and freshly baked cinnamon bun on arrival.
- All your butchered cuts to take home: breast of lamb, 500g minced lamb, shoulder of lamb, rack of lamb.
- After the workshop we’ll take you over to the Farm Yard Kitchen for an indulgent three-course lunch.
Andrew has featured on the BBC Radio 4 Food Programme, Kill It Cook It Eat It, Rick Stein's Food Heroes, and Hugh's Three Good Things. Alongside the hands-on elements of the workshop, he’ll share his expertise on the craft of butchery, the importance of rare and native breeds, and sustainable and ethical meat production.
'The butchery course was excellent and inspiring. The lunch, using the cuts of meat we had learned about, was delicious.' - Heather