Lamb in a Day
A day of butchery and cookery tuition celebrating lamb, hogget and mutton
There’s no need to feel sheepish about preparing lamb again! In the idyllic setting of River Cottage HQ, our fun, educational Lamb in a Day course will give you all the skills you need to understand the many delights that lamb has to offer. And you will learn to cook a series of beautiful dishes, from various different cuts, all using fantastic locally sourced meat.
Your River Cottage tutor will explain the difference between lamb and the more mature hogget and mutton, and go on to demonstrate the key principles of butchery with the carcass of a locally reared animal. There will be delicious recipes for slow-cooked meat, fast roasting or grilling, tasty offal and spicy merguez sausages, as well as a seasonal lunch prepared by the River Cottage kitchen team.
10:00 - 17:00
Make yourself at home
You will meet your hosts and start the day with tea, coffee and River Cottage treats.
Demo session one
First off, we’ll talk about husbandry, the carcass, and butchering your sheep into the primary cuts. Then we’ll look at several key recipes, such as slow roast lamb shoulder, lamb cutlets or braised lamb shanks.
Demo session two
Next we’ll move on to sheep’s offal, you’ll get a “tour “of the key items, and learn how to make a couple of dishes which could include spiced liver, faggots, or devilled kidneys.
Food is always the focus at River Cottage, so next you’ll tuck into a two-course lunch of lamb and other local, seasonal fare prepared by the River Cottage chefs.
Demo session three
You’ll watch and learn as the tutors demonstrate how to make stuffed breast of lamb and spicy north African merguez sausages, which you’ll take home at the end of the day.
There will be time to chat to your fellow scholars and the River Cottage team, before being heading back up the hill with your creations in hand.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
This course is not suitable for vegetarians, vegans and pescatarians We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018