An introductory one day course on how to butcher, process and cook a hogget carcass
A lamb becomes a hogget at one year old. Hogget is slightly larger than lamb and more flavoursome (at 2 years old they become mutton).
We have teamed up with Romshed Organic Farm in Underriver, near Sevenoaks to run this new, one day course at Bore Place. We'll be using their hoggets which are 100% pasture fed and farmed with the highest regards to both animal welfare and ecological conservation.
The course is aimed at keen home cooks who would like to learn more about butchery and nose to tail cooking. It will entail a full demonstration of the butchery skills needed and hands on experience working on a whole hogget between 2 people.
The course is limited to six places so please book early to avoid disappointment.
During the course you will learn:
- basic butchery and knife skills
- how to deal effectively with a carcass to suit your needs.
- how to choose suitable cooking methods for each different cut of meat.
- stuffing, knot tying and boning techniques
There will be also be a cooking demonstration.
The cost for the day includes lunch and light refreshments and you will take home about ½ an organic hogget worth £80 (less what is eaten on the day!) and the skills to do it again.