In this workshop, Chicago Meat Collective condenses years of hands-on butchery instruction into a full day of learning, covering whole lamb butchery, cooking technique, working with offal, and charcuterie making. CMC founder McCullough Kelly-Willis is joined by butcher Jake Calthorpe of Cut Once, who will lead a hands-on, nose-to-tail lamb butchery session. Ethan Pikas, chef & owner of Cellar Door Provisions, will demonstrate his creative approach to working with lamb, and provide lunch for the group. The afternoon session will cover basic sausage technique, as well as a demonstration by Evan LoJacono (chef de partie, Smyth) on cutting edge charcuterie and cooking with offal, informed by his ongoing work with lamb and other proteins at three Michelin star restaurant, Smyth.

This workshop is a deep dive for food lovers, aspiring chefs, farmers, butchers, homesteaders, and anyone who’s seeking an integral understanding of where their food comes from.

*We will be offering one fully funded spot at this workshop to a culinary industry worker, culinary student or mentee. If you qualify and you'd like to be entered in the giveaway, email mccullough@chicagomeatcollective.com. Include information about your current employment or enrollment.

Class details:
Arrive at 9am. The workshop begins with a hands-on whole lamb butchery session, in which students will learn seam butchery technique, hand-saw technique, and more.
Around 11, chef Ethan Pikas leads cooking demo, ending in lunch prepared with the lamb we worked with in our morning session.
Class will recommence around 1pm after our lunch break. We’ll cover basic sausage technique, including working with notoriously tricky lamb casings, followed by a workshop led by chef Evan LoJacono focused on lamb charcuterie and nose-to-tail eating.
The workshop will end with a selection of charcuterie and sausage from the afternoon session, along with cheese, crackers, wine, beer, and other refreshments.

Students will take home ~10 pounds of fresh, freezer-wrapped local lamb, ~ a pound of lamb sausage/charcuterie, along with worksheets and recipes.