A 2-hour demo on how to break down a lamb, from the whole carcass to baby lamb chops. Some of what we will discuss and show:
Background on whole-animal butchery and small agriculture in our region
Overview of knives and other essential butchery tools
Detailed overview of the whole animal, including where primals are split, how certain cuts are used in the kitchen, and technique to employ while butchering whole animals
Open Q&A session
Our friends at Frank & Laurie’s will be hosting us in their space and pouring some wine during the class.
All attendees will receive a complementary package of merguez sausage at the end of the class!!
The last time we did this it was a blast. It also sold out very quickly so act fast if interested!
A 2-hour demo on how to break down a lamb, from the whole carcass to baby lamb chops. Some of what we will discuss and show:
Background on whole-animal butchery and small agriculture in our region
Overview of knives and other essential butchery tools
Detailed overview of the whole animal, including where primals are split, how certain cuts are used in the kitchen, and technique to employ while butchering whole animals
Open Q&A session
Our friends at Frank & Laurie’s will be hosting us in their space and pouring some wine during the class.
All attendees will receive a complementary package of merguez sausage at the end of the class!!
The last time we did this it was a blast. It also sold out very quickly so act fast if interested!
