In this class, we will get the most complete look at whole animal butchery by learning how to approach a whole lamb carcass. Beginning with a demonstration to show the basic lamb primals, the class will then divide into groups to further break down two whole, locally raised lamb into a wide variety of roasts, chops, and other ready-to-cook cuts. This class is hosted by Local Foods, who will be providing some delicious locally sourced charcuterie, cheese, and beer at the end of the class. Each student will take home 15-20# of local meat from the animals we break down in class.

Postponed, New Date TBD