Option 2 Free Range Pig - half
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Course covers Master Butcher demonstrating and overseeing students cutting up the following joints from a half pig: |
Neck end (boned and rolled), Belly/Ribs (BBQ), Chump (steaks)m, Hand / thick (roast) Loin Trim (boned and rolled), Leg (kebabs / roast / minced / steak / tender loin) |
Option 1 Free Range Lamb - Half
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Course covers Master Butcher demonstrating and overseeing students cutting up the following joints from a half lamb: |
Leg (roast), Rack (trim and cutlets), Shoulder (boned and rolled), Chump (boned and rolled), Loin (chops), Breast, Neck (fillet) |
Option 3 Sausage making course |
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Course will cover firstly the preparation to include mincing and mixing of flavours and then the making of up to 5 kilos of sausages divided into a number of different flavours. |
Pre arrange which meats you would like to use between pork, beef, lamb, chicken or venison together with various mixers for example Cumberland, apple, Toulouse, etc. |
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| BBQ Ideas |
delicious marinated kebabs, beef, lamb, chicken |
| Kids Meals |
homemade and free range hamburgers and sausages |
| Easy ready to cook meals |
chicken Kievs |
| Free range eggs |
| Pick your own from the basket! |
Registered in the UK: Farm Traders Ltd, 753 Fulham Road, London SW6 5UU Company Registered No: 6035885