Field to Freezer Lamb Master Class

With the latest two rams, we've run an intensive two day Master Class, taking the lambs from the field and through to the freezer. Both days require early starts to work through all the processes. Day 1 is the humane slaughter and skinning, through to the eviscerating. On day 2, we carry out the butchering and produce all the fine lamb cuts: loins, legs, shoulder, and chops. Finally, the cuts are vacuum sealed, labelled and placed in the freezer.