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Lamb Butchery 100

Our 100 series is built for the advanced cook who wants to learn more about their meat. In Lamb 100, we will introduce you to our lamb rancher, focusing on what makes him the best in the region. Topics include basic anatomy of the lamb, how the muscle groups work, and how that affects cooking. Old Salt head chef and butcher Ben Meyer will assist in the break down of your carcasses while we outline the best ways to cook and cure each cut. Our aim is to educate cooks in butchering and preparations of the entire animal - perfect for the advanced cook who wants to stock their home larder and to prepare lamb to for their family. This is a hands on class, open to all skill levels.  Each participant will leave with about half a lamb, wrapped for your home storage, in various cuts.  $225, including about half of a lamb, materials, snacks and wine

Reserve your spots here!

Later Event: March 11
Spring Meat Cookery 101