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.
The CMC is doing things a little differently in 2025! We will be offering quarterly, long form workshops, each focused on a different protein. These will be in-depth, feature sessions by collaborators including local chefs and butchers, and include meals and refreshments. Each workshop will include hands-on butchery instruction with a small class size, as always! Our next workshop will be on April 05, 2025 and will feature lamb. Tickets are now live!
In the meantime, if you’re looking to learn from us, please reach out to mccullough@chicagomeatcollective.com to inquire about private classes. You can view some private class options here.
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Earlier Event: March 31
Homemade Charcuterie at World of Whirlpool
Later Event: June 7
Basic Sausage Making