Roll up your sleeves and prepare two lamb roasts - lamb loin- deboning, trimming and rolling as well as the deboning and butterflying of the full leg. They’re yours to take home to enjoy, along with new knife skills. Learn about the seasonal changes to lamb in Australia and how to distinguish between New Season, milk fed lambs, later-season lamb, hogget and mutton. Watch as our butchers break down a side of lamb, and take you through where all the different cuts come from.
Duration: Approx. 3.5hrs