Meet the rancher, the butcher and the chef. How is the lamb raised? How is it broken down? How is it cooked? Learn about the whole process from start to finish; how to prepare cuts, roasts, trim and cured items for home use. Students will understand the complete picture of sustainable and local animal husbandry, butchery and cookery led by Ben Meyer of Old Salt.
Thursday, July 11th 6:00-9:00 pm
Cost $225 – Includes instruction, recipes & lamb cuts to take home. Snacks and wine are provided during the class.
Register here.