In this four hour, hands-on class we will break down a whole lamb muscle by muscle. You’ll get to hand-cut lamb chops, grind fresh lamb, and learn where all your favorite cuts come from. By the end of class, the students will have broken the lamb down into cookable cuts like shoulder roasts, leg of lamb, and loin chops. Each student will take home approximately 5-10 pounds of locally raised, pastured lamb. We will end the class by sharing some delicious charcuterie, cheese, and natural wine. Class will run approximately from 1pm to 4pm.

This class is limited to 8 attendees. We may ask for disclosure of symptoms, exposure, or vaccination status prior to the event.