| Date/Time | Location | Course facilitator |
| 20 Oct 2018 10:00 AM - 12:30 PM | Bluebell Farmhouse Kitchen | Michael Vine |
Breaking down a whole lamb carcass into family sized joints (these can be tailored to your family size). Knowing what joints are where on the animal (diagram/handout provided) you will butcher in the Bluebell farmhouse butchery, covering hygiene, bagging and labelling ready for the freezer. Bluebell farm’s Southdown sheep are grass fed, home grown and available in the farm shop.
This is not a course for the faint-hearted you will be using knives and saws, you have the choice to buy your butchered lamb on the day. ½ butchered and bagged lamb £70.
Michael & Philippa Vine have converted an old grain store on their farm into The Bluebell Farmhouse Kitchen in East Sussex. Michael, has been farming at his family’s 5th generation farm.