Lamb Butchery

  • November 9, 2018
  • 9:00 AM to 12:00 PM


with Chef John Richter
Demo Class

Breakdown of a Whole Lamb

Cuts, Uses and Cultural

Fabricating Chops, Basic
Roast Tying and Cutting
Offal - Best Uses
Hands On

Sausage Basics - Meat
Selection, Marination,
Grinding, Mixing, Stuffing
and Linking
Sparkling Wine, Artisan Cheese, + Charcuterie will be served, followed by a meal utilizing the above cuts of meat.