Sunday 18 October Learn the Art of Whole Lamb Butchery in our Lamb Butchery Masterclass Join professional butcher Mia Tamburrini for a hands-on day exploring the craft, anatomy, and science of lamb butchery. Perfect for food enthusiasts, smallholders, chefs, or anyone curious about where their meat comes from. You’ll work through the full process — from breaking down a side of lamb to creating beautifully prepared cuts to take home. Schedule 10:00 – 12:30 | Morning Session Breakdown of a side of lamb Deboning and trimming the leg, preparing a rolled leg joint Deboning the rack for noisettes Trimming the breast for mince 12:30 – 1:30 | Lunch Break Enjoy a relaxed lunch and a chance to chat with Mia and fellow participants from the lamb butchery masterclass. 1:30 – 3:00 | Afternoon Session Rolling and portioning noisettes – options to marinate, stuff, skewer, or leave as a joint Mincing the breast Making truffles and garnishes 3:00 – 4:30 | Tea, Coffee & Wrap-Up Finish the day with refreshments, clean up your work area, share feedback, and chat about the day’s work. At the end of the class, you’ll take home: 1 Rolled leg joint 1 Noisette kebab or joint A selection of mince truffles A bag of lamb mince All expertly prepared by you under Mia’s guidance. About Your Instructor Mia Tamburrini Mia has worked in the butchery industry since 2020, earning her Level 2 qualification in October 2020 and Level 3 Advanced Butchery certification in June 2022, making her the ideal person to run a lamb butchery masterclass. Her passion lies in the science and anatomy of butchery and promoting British farming and high-welfare produce through her business Raise The Steaks . Ages 14+. Booking essential. £150 per person, includes lunch and your butchered lamb (see above for details)

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