We have teamed up with our producer Jack Dyer who is the expert butcher behind The Well Hung Butcher. Jack trained as a chef in Ireland, followed by stints in two restaurants in Berlin, one of which was Michelin Starred. He then realised there was a gap in the market for excellent quality beef and lamb, and set up The Well Hung Butcher.
For this course, we’ve teamed up with Jack to bring you this amazing course, where you’ll learn about where your meat comes from, how to treat meat to get the best out of it, and how to butcher a forequarter of beef, as well as a whole lamb. Some of that meat will be used for the BBQ lunch, and some will be packed away for you to take home and enjoy!
Would make an amazing Father’s Day gift!!
The price includes one forequarter of beef per two people, and one whole lamb per four people, tuition and a BBQ lunch.
DATE: Saturday 14th September 2019
LOCATION: WHB HQ, Kisima Farm, Timau (directions here)
TIMINGS: 9:30am – 1pm