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Basic Lamb Butchery
March 11 @ 9:00 am - 1:30 pm
In this hands-on class, students will learn how to break a lamb into its respective, delicious parts We’ll will work on three whole lambs for the class, and they’ll learn how to tie a leg of lamb, how it is that lamb can become ham, why lamb makes merguez taste so good, and how to carve a perfect lamb “popsicle.” At the end of the class, we’ll shed the aprons and gather around our farm table for a light meal. (NOTE: This is also a good class for hunters who want to learn to process their own deer.)
Take-home perks: Students will go home with a bag full of meat, bones, and fat (roughly 20 lbs. worth), plus a few recipes.
Experience required: None.