Improve your knife skills and understanding of whole animal butchery this deer season! This class will combine hands-on whole animal butchery practice on lamb sourced from local farms with a Q&A with a hunting expert who can help translate our in-class experience to the in-the-field experience.

All participants will practice seam butchery and trimming technique to get the cleanest leg meat and shoulder roasts, learn how to bone out back straps, and work through the basics of sausage making. Lamb and venison are very similar, so we will source whole lamb and lamb legs to give you the hands-on practice you need. As in all our classes, we will provide knives to work with in class, but we encourage you to bring your hunting knives so we can discuss knife care, and the difference between our butchery knives and typical hunting knives.

Students take home their share of the meat butchered in class, and can expect to take home 10-15 pounds of fresh lamb!

This class takes place at the Hatchery. Maximum participants - 10 students.