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£210.00
Lamb Butchery - Autumn/Winter
Learn from our Master Butcher, Jon from the Meat Hut Butchers, how to prepare lamb joints ready for cooking at home during the colder months.
Jon will guide you how to breakdown a lamb leg into shank and bone in joints. Shoulder into dice trim to mix into a stuffing to roll into breast.
You will take away a shank, leg joints and stuffed and rolled breast, all vacuum packed to store at home.
A recipe pack will be available.
- Hot & cold available throughout the class.
- Apron will be available for the class.
