Lamb Butchery Class

Knife Skills | Butchery

Be the first to review

hosted by Ginger Pig Butchery Classes

Event Photo

Extract from Ginger Pig website:

Lamb changes throughout the year, in fact it is probably our most seasonal meat, from the very delicate spring lamb which is ready at Easter through to the more flavoursome hoggit which is ready after Christmas.

Borut and Perry explain a little bit about the breeds of lamb at Grange Farm and then go to work with you covering the full carcass including showing boning of shoulders, how the best end is French dressed, where the loin and chump chops come from, how to butterfly a leg ready for the BBQ and how to remove shanks from the leg, which are very popular and there are never enough of as each carcass only has two.

Before the end of the evening, where you will take home the boned and rolled shoulder you have worked on, there is an informal feast of slow roasted shoulder with all the trimmings, served with wine.

Have a query about this event? Contact Ginger Pig Butchery Classes


No future dates currently in our calendar.

Want alerts about new dates for Lamb Butchery Class?


Have you been to this event? Write a review here.

Are you a blogger? Have you attended this experience and blogged about it? Link your blog post to share your views with our growing foodie community!

We accept Visa, Mastercard, Maestro, Visa Electron, Visa Debit and Mastercard Debit cards.

Add your blog review of Lamb Butchery Class

Copy and paste the html code below to your blog post about this experience. The Edible Experiences logo will show up in your blog post, wherever you have chosen to position it. We will automatically create a link to your blog post from this experience's listing page. We look forward to reading your post!

Edible Experiences