Learn the foundations of whole animal butchery in a way that is straightforward and hands on. We will go directly to the source and buy from a local farm raising delicious, nutritious, healthy, happy lamb. We will learn and practice the art of butchery, breaking the the whole animal down together, step by step as we discuss the cuts and how to cook them properly, finally, we will divide the lamb up to take home.
When: Saturday November 4, 2pm-6pm
Where: Berkeley (exact location given by email prior to the class)
Price: $40-80 sliding scale
Plus $70 supply fee to be brought with you the day of class for 10 pounds of exceptional lamb (Check or cash, please bring exact change)
Please read our sliding scale guidelines before picking your price
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Get beyond cooking shows, cookbooks, supermarket meat and high prices.. Go directly to the source: local farms producing delicious, nutritious, well raised, healthy, happy lamb. In this workshop, we will learn and practice the art of butchery, hands on and in community. We will buy a great lamb, from a local rancher who regenerates the land with proper animal husbandry and ecological stewardship. Then, in class, we will break it down, step-by-step, as a group, before dividing it up and taking home the very freshest meat available, at prices we don’t see in a supermarket. We will discuss the different parts and proper culinary techniques, as we go along, breaking the whole carcass down into the various cuts of lamby pleasure. The class covers sourcing animals, knife safety, hands on butchery, recipes and techniques to put your delicious bounty of a take home lamb share to use.
First, we will learn a little about the history of butchery and the anatomy of lamb as well as some basic knife safety. Then, we will walk through ‘breaking it down’ step-by-step, as a group, providing hands on experience for everyone. We’ll discuss how to take advantage of every morsel in your home cooking with techniques like rendering the fat, no fuss healthy bone broths, and classic pâtés. Additionally, we will prepare a few of the more perishable parts into delectable delicacies for us to enjoy some of the tasty treats of our labor. You will learn how to source very well locally raised animals, and discuss great recipes to use with lamb from leg roasts and lamb stew braises to old world confits and smoked hocks. Most importantly, we will learn the ‘how to’ and the ‘why’ of traditional cooking wisdom as we reclaim and rebuild our food-shed, in community.
From the actual butchering to cooking and tasting, this workshop is very hands on and designed to give people the ability to get started in their home kitchens right away. Hands on whole lamb butchery is a great way to go straight to the source for the best meat possible at the best price possible, while re-skilling ourselves in community as well as rebuilding our local food-shed, by buying direct from farmers.