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@dooks
sausages would be fun. had a bit of talk on them last night too.
i think they'd all be good. i thought beef at first but then thought... how often are you going to be cutting up huge sides of beef? but having done one, i can see that the courses are more focussed on the qualities if various cuts of meat, wher ethey come from, what affects them, what they're good for, what to ask for and how to cook them than vast amounts of hands-on butchery. You do a bit at the end but that's really only a bit of the overall thing.
you do get to help butcher a half carcass as a group but it's more of a lesson in the products of butchery than straight-up techniques so i think beef or lamb would be just as useful and interesting.