Students from Wallace Hall Academy in Thornhill have recently been learning all about the journey of Lamb from farm to plate.

Local Master Butcher Jim Renicks was invited along to former school to show pupils how to butcher a Scotch Lamb carcass as part of the project.

Jim demonstrated breaking down of the Lamb into its component cuts and the type of cooking they require as well as some of the more unusual cuts used in restaurants, Jim  also talked about how the Butchers adds value to the products.