Meat Prep and Cookery

At The Woodspeen we believe that a good understanding of traditional butchery skills give the cook an advantage for getting the most out of each cut. Just as important as the skill to prep is the skill to cook and we will run through time and temperature to cook your meat perfect every time. From keeping your stews and casseroles tasty with the meat being moist and tender, we’ll be breaking down chicken, duck and lamb, explaining the cuts as we go along and the best cooking methods to use.

What the day covers

• Demonstrations and practical sessions butchering chicken, duck and lamb
• Braising beef cheek
• Confit duck legs / slow cook the breast
• Stuffing a chicken leg, chicken kiev, chicken stock
• Cooking lamb rump and breaking down the 
• Making your own black pudding
• Sausage and burger making

Course includes:

•Arrival at 9.15am for tea and coffee and course introduction

•Enjoy lunch with some of the mornings dishes

•We will keep you refreshed with tea, coffee and mineral water throughout the day

•Finish course at 3pm with some of the day’s cooking to take home with you

To take away: All notes and recipes.

Spaces for this course are subject to minimum number of participants.