Butcher It, Cook It, Eat It Class at Newlyns Cookery School

Newlyns has built a reputation for producing fully traceable meat of the highest quality. On this very popular course, you will spend the day with Newlyns Head Butcher, Jason Moore who will demonstrate the breaking down of a whole lamb, 1/2 a pig and the boning out of a chicken. You will take away a full understanding of why certain cuts are chosen and used in different cooking methods. Once Jason has passed on his knowledge, it will be your turn to practice your newly learned skills; boning out a whole shoulder of lamb, chicken ballotine and slow cooked pork belly.

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