Come along and learn the art of whole lamb butchery!

This butchery short course offers a quick overview of provenance along with a brief outline of general farming practice.

Our butchers will teach all participants the art of breaking down a lamb into 4 quarters, whilst at the same time explaining different uses for each cut of meat.

As a class you will then pick up a knife and learn to sharpen, bone and prepare our own quarter of lamb including stuffing and rolling a roast with all ingredients supplied. All meat prepared by participants will be taken home ~ 1/4 locally grown, grassfed lamb per participant.


Arrival time 6.15pm for 6.30pm start. Bookings essential!

Class concludes at 8.00pm with drinks and nibbles provided until 8.30pm.

Limited to 6 per class with a minimum of 3 required to run the class.

All classes held at Wakefield Grange Butchery & Grocer ~ 102 Main South Rd Yankalilla SA

$199 per person

Contact for any special dietary requirements or to secure a booking.