LAMB TRAINING MODULES


AHDB Beef & Lamb has developed a comprehensive training system - the Meat Education Programme - consisting of both Practical butchery/cutting and theory modules for lamb. Online assessment and certification are available - and completely free-of-charge - for the theory modules. All the modules are an invaluable source of information and are freely accessible to anybody. Here is a summary of all the lamb training courses.

Assessment Modules Available*


Understanding and Recognising Lamb Primal Cuts 

take online assessment Lamb - Theory - Level 1

A lamb carcase consists of a number of primal cuts which, in turn, can be broken down into individual cuts or muscle groups. A lamb primal cut often consists of more than one muscle with different eating qualities which, in turn, can produce a variety of different lamb cuts. This free online meat training course will explain which primal lamb cuts there are and where they can be found on the lamb carcase.

Recognising Lamb Foodservice and Retail Cuts and Understanding the Best Cooking Methods

take online assessment Lamb - Theory - Level 2

Retail and foodservice lamb cuts are constantly evolving to keep up with the ever changing consumer and their eating habits. This educational lamb course is designed to help you recognise and identify a wide range of quality lamb cuts and to understand the best way to cook them.

Cutting a Lamb Carcase into Primal Cuts

take online assessment Lamb - Practical - Level 1

This lamb butchery training course focuses on cutting a lamb carcase into individual primal cuts. A lamb carcase can be broken down in various ways to create a range of different primal cuts. We have chosen to break down the carcase into the most common British primal cuts currently being used by processors, catering butchers and independent butchers. Some of the primal cuts featured in the study material accompanying this lamb cutting exam include: leg with chump, loin and breast, neck fillet and traditional shoulder.

Cutting Lamb Primal Cuts into Basic Retail and Foodservice Cuts

take online assessment Lamb - Practical - Level 2

This lamb butchery/cutting course focuses on cutting lamb primal cuts into basic retail and foodservice cuts. Each primal cut can be cut into different retail and foodservice lamb cuts. Each stage is shown with both written and photographic instruction, which will provide you with the required knowledge you will need to pass this particular level. Students will be expected to be able to cut each lamb primal muscle into the retail and foodservice cuts as illustrated in the study material by following natural seams where possible and without cutting unnecessarily into muscles.

Cutting Lamb Primal Cuts into Advanced Retail and Foodservice Cuts

take online assessment Lamb - Practical - Level 3

This lamb butchery/cutting course focuses on cutting lamb primal cuts into basic retail and foodservice cuts. Each primal cut can be cut into different retail and foodservice cuts. Each stage is shown with both written and photographic instruction, which will provide you with the required knowledge you will need to pass this particular level. Students will be expected to be able to cut each primal muscle into the retail and foodservice cuts as illustrated in the study material by following natural seams where possible and without cutting unnecessarily into muscles. Barnsley chops, leg steaks and carvery leg, are just some of the lamb cuts featured in this meat training module.

Understanding Sheep Production, Lamb Quality and the Supply Chain

take online assessment

This lamb training course is aimed at anybody working with lamb, from the buyer to the chef, and anybody in between. The study material aims to explain the difference between the different sheep breeds and their characteristics, the different stages in the animal's life, matters that affect eating quality, lamb quality, the effect of maturing lamb, the supply chain involved and what the consumer is ultimately looking for from their cut of lamb.


* not all industry sectors will have access to these assessments.

We've categorized the modules according to industry sector. Just click on the sector which is most appropriate for you.

The Meat Education Programme has become an extremely useful educational tool to many professionals within the industry. Here, a few members share their positive experience of using the programme.
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