Lamb and Mutton

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Lamb chops
Lamb chops lamb shank


At Harts Barn Cookery School we are passionate about great quality meat, treated in the best way from field to fork, and this includes how you prepare and cook it too.

Our lamb & mutton is sourced from a small holding 3 miles from the cookery school, Plumphill Farm who rear Suffolks and also Jacobs from Middletown Farm near Newent.

Join us on our lamb and mutton cookery class a mixture of talk, demo and hands on skills and cookery.

Learning about the differences between lamb, mutton and hogget, various cuts and how to cut, bone, roll, tie, and prepare joints yourself ready for cooking. 

We will through demo and hands on:

Make a bone stuff & roll breast of lamb, bone & butterfly a leg steak, prepare french trimmed ribs, lamb shank, dice a mutton shoulder for kebabs, prepare mutton chops and lamb sausages.

There may be seasonal variations.

We will provide Aprons, tea/coffee and a tasting lunch

Class Duration: 4hrs

How Many People are Attending?
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