Field Butchery course

[mark oriel]

Hi Guy's, just testing the water to see if there is enough interest for a one day butchery course down in west Wales. The gist is you will be guided through the hidden art of butchering a Lamb. They will be killed at the abbatoir so will have the legal stamp of burocracy applied. The cost of the day will be £70.00 to include your half lamb, tea, coffee and a light lunch. You are welcome to stop the night before providing you have port in hand or cheese in pocket. Max numbers 6 persons and date tbc on interest.
Ps you can't beat welsh home grown Lamb.

 

[Hastur]

Hi Mark,

I would be very interested.

Thanks,

Dan.

 

[Ogri the trog]

Tempted - very tempted

When are you thinking of doing it?

Ogri the trog

 

[mark oriel]

Hi Guys, I'm looking at either Sat 7th or the 13th of Oct.

 

[Totumpole]

That sounds pretty interesting, but I'm afraid I'm busy both weekends, and pretty much w wry weekend until next year in fact

 

[Dougster]

I can guarantee you'll laugh your socks off with Mark as well as learn loads.

Got to be worth a punt and cheap considering the price of lamb these days.

 

[bushwacker bob]

Also worth the mention that Welsh autumn lamb is THE best.

 

[Jomo]

a really fantastic idea i would love to do this! and can we cook some afterwards mmmm yummy

 

[Andy BB]

Sounds great, but I'm away those weekends. But if you're holding any more I'm up for it!

 

[mark oriel]

No probs cooking a bit of lamb up, I have four lambs nearly ready for market or freezer, so there will be up to 6 on the course, that's 3 half lambs and the fourth is for me, which there will be a share of. We will bone and roll the shoulder using the old butchers knot and relate each cut to the equivelent of beef and pork. I hope to run the course from the cabin, so weather won't matter and there is plenty of room for hammocks or use the cabin to kip in.

 

[Muddy Boots]

Damn I'd have done this but can't do those dates.

What a great idea.

Good luck.

 

[daveO]

I might well be interested in this. The freezer is looking very light on lamb right now.

 

[mark oriel]

Sorry guys, the lambs have now gone. I will post up any future butchery course, unfortunately the next one is full which is goat butchery and dry curing.