How to Butcher a Lamb with Ballymaloe Cookery School

Learn the art of handling a whole lamb with Ballymaloe Cookery School’s Master Butcher.

Ballymaloe Cookery School's Master Butcher, Philip Dennhardt, has been working with our 12 Week Students for many years now doing hands on butchery courses.  In this afternoon class you will get to take a whole lamb and help to butcher it down into your favourite pieces of meat ready for the oven and the freezer.  

The course includes a 1/2 Lamb that you get on the day which you butcher and then take home to put in your freezer, so make sure there is room! This is the ideal course for anyone who would like to be able to buy a whole lamb from a local butcher or farmer and break it down to put in the freezer.

Photo Credit: Renee Woodruff, 12 Week Certificate student