Develop your lamb butchery skills on this one day hands on course.
Registration is Closed

Time & Location

12 Sept 2020, 09:30 – 19 Sept 2020, 17:00
Lime Kiln Farm, Hasfield, Gloucester GL19 4JW, UK

About the Event

If you keep your own sheep, want to develop your butchery skills or would like to learn how to cook a range of tasty dishes using British lamb, then this is the course for you.


Guided by our butcher you will learn the practical butchery techniques and cooking skills needed to prepare and cook these delicious meats for maximum natural flavour. You will also discover more about British meat and native breeds, learning the differences between lamb, hogget and mutton.


The day combines butchery demonstrations working with whole carcasses and food tastings. At the end of the course the different cuts of lamb and mutton will be cooked so students can compare the flavours and textures.


Meat butchered on the day is available for you to take home.


The Native Butcher is located on Lime Kiln Farm, Gloucestershire, not far from the M50 and M5.

The Native Butcher makes a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers and cool bag to transport their meat home.

Refreshments will be available throughout each day, as well as lunches prepared by our chef. All ingredients, equipment and recipes will be provided.

  • Lamb
    +£4.88 Service fee
    +£4.88 Service fee

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