Best of British Lamb Butchery Course – January 2027
Wednesday 27th January 2027 - Full Day - £297.00
Event Date:
January 27, 2027
Event Duration:
Full Day
Availability:
4 spaces left
Prepare to stock up your freezer with premium cuts of grass-fed lamb as you embark on an unforgettable full-day artisan butchery experience alongside acclaimed master butcher, Stephen Hill.
Explore the time-honoured craft of traditional lamb butchery using the finest quality grass-fed lamb sourced sustainably within a 5-mile radius of our artisan butchery and cookery school.
Prepare to stock up your freezer with premium cuts of grass-fed lamb as you embark on an immersive full-day artisan butchery adventure led by acclaimed master butcher, Stephen Hill. Dive deep into the rich tradition of British butchery as you learn the art of crafting delectable cuts from the finest quality lamb.
During this comprehensive nose-to-tail butchery course, you’ll spend ample time honing your skills with the knife under Stephen’s expert guidance. Discover the intricacies of lamb butchery as you explore the various cuts and their culinary applications, gaining invaluable insights from Stephen’s wealth of experience and knowledge.
Stephen’s unwavering passion for artisanal butchery and premium meats is palpable, leaving you both inspired and empowered to make informed choices when selecting lamb in the future. By the culmination of this unforgettable butchery experience, you’ll proudly walk away with a fully jointed side of lamb, primed to fill your freezer with top-quality cuts.
Don’t miss out on this opportunity to elevate your culinary prowess and stock your kitchen with the finest grass-fed lamb. Secure your spot now for a day filled with education, inspiration, and, of course, delicious lamb!
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.
The importance of provenance and sustainably reared meat
Different breeds, the flavour and colour of the lamb
Creating the different cuts and learning how to use them
The primal cuts
Shoulder joint
Leg joint
Loin
Best end
Breast
Stringing joints
Slicing lamb
How to store lamb
This artisan butchery and cookery course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Easily accessed from Derbyshire, Shropshire and Cheshire, we are only minutes from the M6, A51, A50 and the A34. We have free on-site parking.
Our “kitchen angels” will support you on the day and ensure you have everything you need. We’ll provide you with an apron, and all the equipment and ingredients you need. We’ll even do the washing up!
Our course starts at 9.30 am to 1.30 pm and you can join us from 15 minutes before the course begins for freshly brewed tea, coffee before you embark on a day of learning the basics of Butchery of British Lamb.
You’ll take away a fully jointed side of lamb on the day to share with your friends and family at home.
More specific information will be sent to you by email when 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. more hereStephen Hill
This is an intermediate butchery course and suited to those who have had some experience in butchery be it sausage-making, cutting and preparing steak for cooking or pie making. It will appeal to keen butchery and cooking enthusiasts and those who want to develop and deepen their knowledge. It will be a great experience to practice your knife skills and learn from Stephen and the team who are passionate about creating delicious food from quality ingredients. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.
Book online or call us on 01785 851911 if you have any questions.
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 – November 2025
Price: £290.00
Date: November 8, 2025
Availability: 5 places left
