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Simon Smith

"All courses are hands-on practical. Otherwise you might as well watch cooking on television."

Simon Smith

Shropshire Hills Lamb with DW Wall and Sons
Learn how to butcher a forequarter, make impressive lamb dishes and save money without compromising on taste.
What's special about this course
Starting with a forequarter of traditional breed lamb, you'll learn how to distinguish the joints – neck, shoulder, leg, shank and ribs. And how to butcher them. You'll learn a series of recipes include the tiny pie that Lord Clive of India took from Shropshire to France - and is still one of South West France's most celebrated dishes:
  • Roulade of lamb neck with sundried tomatoes and cannelini beans
  • Sweetbreads in basil and lemon butter.
  • Lamb Hot Pot.
  • Les petit pate de Pezenas.
Halfway through the day we'll take a stroll up the lane to see Ed Brassington's traditional breed sheep in the field. The course ends with a three course meal of quartet of lamb cooked (mostly) by you.

What you'll learn: knife skills, butchery, pan-frying, braising, roasting, pastry

Call 01588 680 484 now to book - there are only 8 places per session

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Call Simon on 01588 680 484 or click here to book.
Shropshire Chef . Round Oak Farm . Hopesay . Shropshire . SY7 8HQ . Tel 01588 680484 . email: order@shropshirechef.co.uk. The farm is just 5 minutes from the A49. See map here.
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