Butchery – Introduction to Preparing Lamb

Course Status

Bespoke, fees and dates on enquiry

What will I learn?

Have you ever walked into a butchery and watched the butcher cut up lamb, how he makes it look so easy? Did you ever wish you could do the same and think you could never do it? Well now is the chance to do so.

During this course learners will

* Learn about lamb, the different species and what make a lamb a lamb, hoggit or mutton.
* Have the experience of cutting up a lamb that suits your requirements. You will primal a lamb, process the loin, legs, shoulders and breasts further into cuts that suit you. Find out how to cook the various cuts or even prepare them for that special occasion.
* Learn how to handle a knife, a steel, a saw and a cleaver

With step-by-step guidance from our expert Master Butcher, you are sure to come away at the end of the day having learnt far more than you need to know and an experience you are sure to remember.

Learners will be able to take home all the lamb butchered on the day

Where will it lead me?

Learners will be able to utilise these skills for home use.

Entry Requirements

There are no entry requirements for this course.

Entry Requirements Age

Applicants must be 19+ on 31/8 in the academic year of the course start date in order to apply/enrol on the course.

Fee Details 1

Fee on Enquiry please contact Business@sparsholt.ac.uk or Tel. 0845 850 0916

Please Note

All fees are correct at the current time and may be subject to change.

Due to funding restrictions this course is not available to:

· Existing full time Sparsholt College/Andover College students aged 16, 17 or 18 (or 19-24 with an EHCP) on the 31/8 in the year they started/start their course
· Learners aged 19-24 with an EHCP