Lamb Butchering MASTERCLASS

About This Class

What You Learn

  • Butchering tips and techniques
  • Knife skills, boning
  • The range of lamb cuts

What You Get

  • DVD from MLA and a video file of the class
  • Approximately 20kg of butchered lamb worth over $200!!
  • Detailed class notes


Get serious about your butchering skills and learn from the MASTER craftsman - John Trigg.

In this class you'll have 4 hours to break down an entire lamb under John's expert guidance.

John will take you through each cut as you learn how to plan and execute the entire process.   You will bone out a whole shoulder, french cutlets, backstrap and much more.  Learn that technique you've always wanted to get down.  Take home 20 kgs of lamb, an instructional dvd and a video file of the class will be sent to you.

This is a great opportunity to learn about some lesser known cuts and how to prepare them; and why we approach each cut differently.

Bring your favourite knives and make sure they're sharp!  We do have some boning knives available if you're unsure your gear is up to it.

We recommend that you do our knife sharpening class even if you are confident with handling knives.  You should have a basic level of knife handling skills in doing this class - the knife sharpening class will give you that.

We have partnered with the local supplier SUMMIT PARK TEXELS.

Bring a decent size eski (at least 90Ltrs) to take home some of the best tasting lamb around!

What To Bring

  • Apron (you will get dirty)!
  • Something to take your lamb home (e.g. esky)
  • Your favourite knives (not compulsory - knives provided)

What To Wear

  • Casual clothing

Target Audience

  • Must be 18+ and have some basic butchering skills - contact us if unsure.

Venue Location

Hamilton College, The Hamilton and Alexandra Col, 1 Chaucer St, Hamilton VIC 3300, Australia