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Milton Abbey Lamb: From Farm to Plate

Last Saturday, some of our Sixth Form Hospitality pupils had quite an unusual lesson in Milton Abbey’s  hospitality kitchen courtesy of Trevor Felgate.

Trevor has worked as a chef in the army as well as in restaurants in Dorset and London and is also a lecturer, but his task last Saturday was to take pupils through the process of butchering half a lamb.  The meat was cut into various joints with Maria and Ali getting some hands on experience.  Trevor stressed that the care that a lamb receives during its life and after slaughter affects the quality of the meat.   The lamb in question was raised and nurtured here by pupils at Milton Abbey working alongside staff in the School  Farm and will form part of the main course at this Saturday’s Shoot Lunch which will be cooked and served by some of the Lower Sixth hospitality pupils.