Course Overview
Meet your instructor for the day in our fully equipped butchery school. Your day will begin in the classroom at 9am with a health and safety briefing and a run through of what your day will involve, before you move from theory into practical.
Part one: An introduction to lamb butchery
Simon will take you through a masterclass in butchery, teaching you how to break down the carcass into the various cuts and explaining the uses of each element and the skills needed to get the perfect joint.
Students will have the opportunity to get hands on, learning knife skills as well as the makeup of the animal.
Lunch consists of one of our award-winning pasties, made by our fantastic group of Crimpetts, right next door to the butchery academy. Enjoy in our sunny garden (Cornish weather depending) or in our conference room.
Part two
In part two of the course you will learn the finer techniques of French trimming and start rolling and tying your joints.
Close
You will get to take home a butchery goody bag with items to get you started at home as well as some of the cuts of lamb that you have butchered that day to cook and enjoy**. After completing the course you’ll have a sound grounding in butchery and will understand the importance of quality of provenance; the craftsmanship involved in butchery and be well equipped to create your own sumptuous dishes in your own home.
** Only applicable on Full day courses
Further information
This course is run from Etherington’s Butchery School in Cornwall – located near Scorrier SAT NAV: TR16 5DF.
If you need local accommodation we have a full list available.
We would advise that this course is really only suitable for age 16 and upwards – we put these guidelines in place for the safety comfort and enjoyment of all our guests.
