Best of British Lamb Butchery Course – November 2025
November 8, 2025 - Full Day
£290.00
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.
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Meet The Tutor
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.
See more courses from Stephen HillGet ready to fill your freezer and join award-winning master butcher, Stephen Hill on his full-day traditional lamb butchery experience. During this proper British butchery experience, you will use the highest quality grass-fed lamb to 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. Stephen will guide you through the primary cuts of lamb explaining how they’re prepared and used to create delicious food. He will share his vast experience and knowledge with you and support you through this fascinating process.
Stephens’ passion for artisan butchery and high-quality meat is infectious. You’ll be inspired and educated to choose better quality and better value lamb in the future. By the end of this artisan butchery experience, you will have a fully jointed side of lamb ready to pop into your freezer!
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 1.30pm 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 join us at our farmhouse table for a freshly prepared light lunch made for you by the Perrys Field to Fork team.
You’ll take away a fully jointed side of lamb on the day to share with your friends and family at home. We make a conscious effort to reduce waste so please feel free to bring your own container to transport your lamb 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. read more Stephen 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.
Please advise us prior to booking with any dietary/allergen requirements.