Butchery Basics at The Ginger Pig

If you're a big meat eater and want to know how to make the most out of a lamb carcass or a beef joint, why not have a butchers at The Ginger Pig's basic classes. Running weeknights and Sundays from their shop in Marylebone, a class costs £135 per person and teaches you all you need to know about basic butchery. Run by master butchers Perry and Borut who have over 35 years experience under their belts, all equipment and protective gear is provided, all you have to do is turn up and prepare to wield a knife in the direction of some meat.

During your class a special meat-feast will be prepared and served up at the end alongside complimentary drinks and you'll even be able to take home the meat you prepare, so you better make sure you do a good job. Private bookings are available as something a bit different to do with a group of friends, corporate events or even a stag party (not available on a Friday evening). Have a look at the following courses they run:

Pork Classes: As the most versatile of domestic animals, the pig provides a very interesting carcass to work with. You'll be taught which bits go to making pork pies, sausages and bacon and nothing is left to waste, not even the trotters or the brain. At the end of the evening you'll be served a wonderfully crackled pork loin, cooked to perfection.

Lamb Classes: As one of the most seasonal meats, lamb ranges greatly from the delicate spring lamb to the flavoursome new year hoggit. They'll explain how to de-bone the shoulders, butterfly a leg ready for the barbeque and at the end of the evening, you'll be tucking into a slow roasted lamb shoulder with all the trimmings.

Beef Classes: As the largest carcass at the farm, you'll get to grips with the central part of the animal, where the sirloin, rump and fillet all come from. By the end of the evening you'll have excelled in beef butchery and be welcome to a delicious roast forerib of beef feast.

Sausage Making: Probably the most hands on class, you'll mince the meat, operate the giant power filler, link the skins into groups of three, as well as learn top tips for preparing and cooking sausages. The end of the evening see you'll dine on a informal feast served with complimentary wine.

Class Times:

Monday - Friday: 7pm - 10.30pm

Sunday: 3.30pm - 7pm