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The Importance of Provenance and Sustainably Reared Meat – First, understand why sourcing responsibly raised lamb matters for flavour, quality, and ethical eating.
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Different Breeds: Flavour and Colour of the Lamb – Next, explore how various breeds affect the taste, colour, and texture of the meat.
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Creating the Different Cuts and Learning How to Use Them – Then, learn how to break down the lamb into practical cuts and discover the best ways to cook and enjoy each one.
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The Primal Cuts – Begin by dividing the lamb into its foundational sections, setting the stage for precise butchery.
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Shoulder Joint – Following that, focus on the shoulder, learning its versatility and optimal cooking methods.
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Leg Joint – Then, tackle the leg joint, understanding how to prepare it for roasting or other dishes.
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Loin – Next, work with the loin, mastering both cutting and presentation techniques.
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Best End – Learn to identify and prepare the best end, highlighting this premium section of the lamb.
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Breast – Explore the breast, understanding its uses in slow cooking or braising.
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Stringing Joints – In addition, practice stringing joints to ensure uniform cooking and professional presentation.
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Slicing Lamb – Then, perfect your slicing technique for portioning and serving.
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How to Store Lamb – Finally, learn the best ways to store lamb, maintaining freshness, flavour, and safety.
Best of British Lamb Butchery Course – September 2026
Thursday 10th September 2026 - Full Day - £290.00
Event Date:
September 10, 2026
Event Duration:
Full Day
Availability:
1 spaces left
Get ready to fill your freezer and join award-winning master butcher, Stephen Hill, on his full-day artisan butchery experience. Using the highest quality grass-fed lamb, which is sustainably reared within 5 miles of our artisan butchery and cookery school, you’ll learn the art of traditional lamb butchery.
On this one-day nose-to-tail butchery course you’ll have plenty of time on the knife. British Champion Master Butcher Stephen Hill will guide you through the primary cuts of lamb, showing you how they’re prepared. Stephen will share his vast experience and knowledge with you as you make your way through this fascinating process.
Get ready to fill your freezer and join award-winning Master Butcher Stephen Hill for a full-day artisan lamb butchery class. Using the highest quality grass-fed lamb, you’ll learn the art of traditional British lamb butchery.
Throughout this one-day nose-to-tail course, you’ll spend plenty of time on the knife. First, Stephen will guide you through the primary cuts of lamb. Then, he’ll show you how each cut is prepared and used to create delicious dishes. Along the way, he’ll share his vast experience and support you at every step of the process.
Moreover, Stephen’s passion for artisan butchery and high-quality meat is contagious. You’ll leave inspired and equipped to choose better-quality lamb and get more value in the future. By the end of the class, you’ll have a fully jointed side of lamb, ready to fill your freezer and elevate your cooking.
How to break down a side of lamb
This is an intermediate course in artisan butchery. If you have not taken a butchery course before you may wish to consider courses for beginners which include; sausage making, sensational steak and pie-making.
Artisan Butchery and Cookery Course – Eccleshall, Staffordshire
This hands-on course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Conveniently, we are easily accessed from Derbyshire, Shropshire, and Cheshire, and just minutes from the M6, A51, A50, and A34. Plus, free on-site parking makes your arrival simple and stress-free.
From the moment you arrive, our friendly “kitchen angels” will support you and ensure you have everything you need. First, we provide an apron, all equipment, and fresh ingredients. Then, you can focus on learning and enjoying the experience, while we even take care of the washing up!
The course runs from 9:30 am to 2:00 pm, with refreshments available from 9:15 am. Enjoy freshly brewed tea and coffee before you begin a full day learning the basics of British lamb butchery.
By the end of the course, you’ll take home a fully jointed side of lamb, ready to share with friends and family. In addition, we make a conscious effort to reduce waste, so please feel free to bring your own container to transport your lamb.
More detailed information will be sent to you by email once you book your course.
Master Butcher, Stephen Hill, developed a keen interest in butchery at just 14 years of age. His passion for the craft of traditional nose-to-tail butchery grew and over many years his knowledge deepened further in the artisan techniques of curing and smoking. His artisan lamb butchery courses are guaranteed to change the way you shop, prepare and cook meat from here on in. read more Stephen Hill
This intermediate butchery course is designed for those with some prior experience, whether in sausage-making, cutting and preparing steak, or pie-making. Consequently, it will appeal to keen butchery and cooking enthusiasts who want to develop and deepen their skills.
During the course, you’ll have the opportunity to practice your knife skills and learn directly from Stephen and the team, who are passionate about transforming quality ingredients into delicious food. In addition, you’ll meet like-minded people and enjoy the warm hospitality of the Perrys Field to Fork team.
To secure your place, book online or call us on 01785 851911 if you have any questions. Please also advise us of any dietary or allergen requirements prior to booking.
Stephen Hill:
Introducing our Master Butcher, otherwise known as Stephen Hill, who developed an interest in butchery at just 14 years of age. He studied at Birmingham College of Food and his knowledge deepened further in the artisan techniques of curing and smoking.
Alternative dates
Course: Best of British Lamb Butchery Course – August 2026
Price: £290.00
Date: August 12, 2026
Availability: 1 places left
Course: Best of British Lamb Butchery Course – January 2027
Price: £297.00
Date: January 27, 2027
Availability: 4 places left
