Hourly Schedule
Time
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 9:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 16:30
- Course End
- Course ID LaMutAS
-
Plan your visit
- All ingredients and professional equipment
- Freshly prepared seasonal lunch
- Tea, coffee and refreshments throughout
- All your breads and pastries to take home
- Detailed recipes and course notes
- Apron (you may also bring your own)
Develop your lamb and mutton butchery skills with the help of mutton expert and tutor Andrew Sharp on this one day hands on course.
If you keep your own sheep, want to develop your butchery skills or would like to learn how to cook a range of tasty dishes using British lamb and mutton, then this is the course for you.
Guided by tutor Andrew Sharp, an artisan butcher and adviser to His Royal Highness the Prince of Wales on his Mutton Renaissance Campaign, you will learn the practical butchery techniques and cooking skills needed to prepare and cook these delicious meats for maximum natural flavour. You will also discover more about British meat and native breeds, learning the differences between lamb, hogget and mutton.
The day combines butchery demonstrations working with whole carcasses and food tastings. At the end of the course the different cuts of lamb and mutton will be cooked so students can compare the flavours and textures.
Meat butchered on the day is available for you to take home. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.
Refreshments will be available throughout the day, as well as lunch prepared by our catering team. All ingredients, equipment and recipes will be provided.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
-
Andrew SharpAndrew ‘Farmer Sharp’ was brought up on a mixed farm in Cumbria.
At the age of 13 he went to work in a butchers’ shop, which had its own farm and abattoir. At that time they were one of the few butchers’ shops selling lambs and pigs from the local area and a full range of game; plucked, dressed and prepared in the shop. They were also hanging and maturing its beef, the old fashioned way, which has now become all the rage in the artisanal butchery sector.
For 15 years Andrew ran his own medium sized, British Retail Consortium approved cutting plant selling herdwick lamb, herdwick mutton, galloway beef, naturally reared pink veal and air dried mutton from Cumbria to all over the UK, to the EU and even Hong Kong.
He is a founding member of the Mutton Renaissance Campaign, inspired by His Royal Highness the Prince of Wales, and run day to day by the Academy of Culinary Arts.
Andrew has made several media appearances including the Radio 4 Food program, Kill it Cook it Eat it to Turn Back Time The High Street and Hugh’s 3 Good Things, to name but a few.
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