Overview
Master well-known classics like chops, racks, boneless joints and sausages in this one-day, intensive lamb course.
Getting hands-on, you'll learn the art of butchering and processing a whole lamb carcass into primary joints and craft dishes from different cuts, including moreish merguez sausages.
Along the way, you’ll get to grips with cooking techniques that make the most of your meat, such as slow cooking, grilling, pan frying and roasting.
Skills covered
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Basic butchery
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Jointing & boning
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Hot smoking
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Cooking
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Knife skills
Products you'll typically make:
These can include roasting joints, stuffed rolled breast and Merguez sausages.
Course run-down
9.30 – 10.00: Welcome! Start the day with cup of tea or coffee
Morning session: We’ll start the day with a chat about husbandry before moving on to the carcass, which we’ll butcher into primary cuts. We’ll then move onto cooking and exploring recipes, such as slow roast lamb shoulder, lamb cutlets or braised lamb shanks – some of which we’ll enjoy for lunch.
1.30 – 2.15: Lunch
Afternoon session: After lunch, we’ll get stuck into stuffing breast of lamb and spicy north African merguez sausages, which you’ll be able to take home at the end of the day.
4.30: Head home with digital access to methods and recipes to craft your lamb making game!
What you need to know
Getting here
Our state-of-the-art training facilities are situated behind the Wyatt Stand at the iconic Edgbaston Stadium in Birmingham. The venue is all on one level and easily accessible from every area of the stadium.
Address:
Xcelerate Regional Skills & Community Training Hub,
Edgbaston Stadium,
Edgbaston Rd,
Birmingham,
B5 7QU