Bringing Back Real Food

Butchery: Nose to Tail Lamb

This course brings you another great collaboration between Loaf Cookery School and local master butcher Steve Rossiter, who runs Birmingham’s first organic butchers in Bournville. Steve and Loaf director Tom Baker will take you on a guided tour around a whole organic lamb carcass, explaining the provenance of the animal, the classic butchers cuts, the quality of the meat, and typical dishes cooked from each joint. Steve will then demonstrate how to respectfully take apart a whole side of lamb, before Illustration: www.walternewton.handing over his saws and cleavers to us to take apart the other side, under his expert guidance. We will then learn how to bone out and roll various cuts, before having a go ourselves, stuffing and rolling either a leg, shoulder, or breast of lamb, ready for the oven. After we’ve mastered some great new skills, we’ll sit down to eat a delicious slow-cooked lamb dinner – usually chump chops with butter beans and salsa verde, and lamb curry with rice and raita. At the end of the course you’ll take home your oven-ready boned and rolled roasting joint to cook at home.

The course takes place on a weekday evening from 6.30pm-9.30pm at Loaf HQ in Stirchley, south Birmingham. You’ll feel right at home at Loaf, and everything you learn will set you up for impressing your friends and family with your new found skills at home. The course costs £85 with all refreshments, equipment, recipes and aprons are provided, including an oven ready roasting joint to take home and a two course lamb meal during the evening.

Use the calendar below to find and book a suitable date and add to your basket, and pay via the checkout.

*Please email us if you are interested in booking this course, at*


Meat glorious meat
Butchery: Nose to Tail LambButchery: Nose to Tail LambButchery: Nose to Tail LambButchery: Nose to Tail LambButchery: Nose to Tail Lamb