Description
COVID-We are still accepting booking for this workshop in the hope that covid restrictions will allow us to run this class safely when the time comes. We will be in contact closer to the class date and if necessary we will refund you if the class cannot take place.
At Broughgammon we are all about field to fork farming and that includes being able to butcher our meats at our on-site butchery. During this afternoon course we’ll share everything you need to know about butchering a lamb at home. This is a hands-on course with the following content:
- Knife handling skills and safety talk
- Demonstration of breaking down a full lamb carcass, the different cuts that can be acquired and questions as we go.
- Break for tea.
- Each of you will then be provided a half lamb to break down yourselves under our guidance. (This is your’s to take home at the end of the class and takes up the same amount of freezer space as four loaves of bread).
- Closing questions, and sharing of useful resources and suppliers.
Not only will you leave with the practical experience to try butchery at home but you’ll also get to take away your yummy cuts of lamb ready for your fridge or freezer and a complimentary boning knife!
Dates:
8th November 2020 1.30-5pm
Location: Broughgammon Farm, 50 Straid Road, Ballycastle, Co.Antrim BT546NP
