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NOSE TO TAIL LAMB BUTCHERY MASTERCLASS

£195.00

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WEDNESDAY 9TH FEBRUARY 2022

BREAKING DOWN A WHOLE LAMB CARCASS AND TAKE HALF A CARCASS HOME FOR THE
FREEZER MADE UP OF ALL CUTS CREATED DURING THE SESSION. TIM WILL TAKE YOU THROUGH
THE BASIC PRIMAL CUTS AND THE DIFFERENT WAYS THEY CAN BE RETAILED FROM A BONELESS
BUTTERFLIED LAMB LEG TO BARNSLEY CHOPS, PENCIL FILLETS AND A FRENCH TRIMMED RACK,
THIS WILL BE AN INFORMATIVE AND INTERESTING INTRODUCTION TO BUTCHERING A LAMB

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