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Basic Lamb Butchery
March 6, 2016 @ 9:00 am - 1:30 pm
In this hands-on class, students will learn how to break a lamb into its respective, delicious parts with Ethan Bisagna, seasoned butcher and owner of Feastworks deli and catering. Students 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.