Join us at Edinburgh Food & Drink Academy for a special day exploring the craft of lamb butchery, led by Gordon Newlands. With more than 39 years of experience in the red meat sector and experience judging at international butchery competitions, Gordon brings a wealth of industry knowledge to the kitchen.
The day begins with an introduction to the Scotch Difference and the physiology of the animal, before moving into the practical work of breaking down a half lamb carcass. You’ll explore how different cuts are prepared and used, from creating roasting joints and noisettes to preparing steaks, chops and minced lamb for burgers or koftas. Along the way, Gordon will share his expertise and guidance to help you understand the techniques behind each cut and how to make the most of the animal.
You’ll put your skills into practice by cooking lamb chops for lunch, served with roast potatoes, salsa verde and salad. At the end of the class, you’ll take home £200 worth of lamb meat at retail value from the cuts prepared during the day.
With just eight places available, this is an opportunity to learn directly from an experienced industry expert in a small-group setting, deepen your understanding of Scotch Lamb and develop skills you can use in your own kitchen.
Skills and techniques covered:
Lunch:
Lamb chops with roast potatoes, salsa verde and salad, prepared and cooked by you.
Take home:
£200 worth of lamb meat per person, based on retail value.
Anyone who is interested in butchery, including beginners. The course can be used to upskill, hone in on the classic skills and techniques, or explore an interest in butchery.
£200 worth of lamb, at retail value.
Hands-on butchery experience.
A solid understanding of the skills and techniques outlined above.
This class is not suitable for vegans or vegetarians.
Please let us know of any dietary requirements, allergies or special accommodations required at the time of booking. We will be as flexible as possible, when we can, so as to be inclusive to all students but we may not be able to substitute ingredients in the recipes.
We do everything we can to reduce the risk of cross contamination, however we cannot guarantee a completely allergen free environment and therefore our kitchens may be unsuitable for students with severe or life-threatening allergies.
Our one-day workshops and short courses are 16+ unless otherwise specified. Children aged 14 or 15 may attend with an adult over 18.
On the day, the school will be open from 9.30am and the class will begin at 10am, the class will be finished by 4pm.
“The cook school put me in touch with Castle Terrace, a good portion of my career was spent there… it’s great the connections you can make on the back of a course at the cook school.”
“The cookery school gave me the skills, knowledge and confidence to be able to see it through and make a living out of doing something I’ve always loved”
“…what really stood out to me was its reputation for high-level training in a supportive environment… The technical knowledge, attention to detail, and efficiency I have learned have all shaped how I think about food, whether I’m cooking myself or talking about it in my work.”
We understand the significance of this decision, and are always happy to arrange a call or tour with our Head Teacher for anyone with interest in our Professional Course Programme.
