PAST WORKSHOP Workshop Lamb Butchery, April 16th, 2016

Home Lamb Butchery & Cookery

Get past cooking shows & cookbooks, get past superymarket meat & all the jargon and high prices, and go directly to the source: local farms producing delicious, nutritious, well raised, healthy, happy lambs.  In this workshop, we learn and practice the art of butchery, we do it, hands on and in community.  

We will buy a great lamb, locally, from a farmer who regenerates the land with proper animal husbandry.  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 all the lamby parts and proper culinary techniques, as we go along, breaking it down into the various cuts. The class covers sourcing animals, knife safety, hands on butchery, and the sharing of recipes and techniques to put to use with your delicious bounty of a take home meat.

 

Lam Butchery Wkshp photos (12 of 12)
Making the Cut

HOW TO

First, learn a little about the history of butchery and the anatomy of lambs as well as some basic knife safety. Then, we will walk through ‘breaking down’ the whole animal, step by step, as a group, with 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 tasty treats of our labor.  You will learn how to source very well raised animals, locally, and discuss great recipes from roasts and braises to old world confits, smoked hocks & bacon, and so on, but most importantly, we will learn the ‘how to’ and the ‘why’ of traditional cooking wisdom as we reclaim and rebuild our foodshed in community.

Lam Butchery Wkshp photos (1 of 1)
Hands on, step by step.

HANDS ON

From the actual butchering to cooking and tasting, this class and series is very hands on and designed to give people the ability to get started in their home kitchens right away.

In each class, we will taste a small variety of home made and locally sourced goodies (participants are encouraged to bring some food items to share).  Then, as a group, we go over knife skills, and cover animal butchery, hands on and step by step, with each participant breaking down a whole lamb together, as we discuss how to cook the different parts.

COST & SLIDING SCALE PRICING EXPLAINED

$40 – $70 sliding scale, Plus $70 (paid separately) for a ten pound portion of exceptional lamb.

We designed the sliding scale structure to make the class affordable to more people, with the hope that we come out with a reasonable sum to reward expertise, time and, labor as well as cover costs.  Because it is an honor system, I strongly urge you to be as generous as you can, in order to honor those of us who put work into making this event happen. As a guideline, I’d say that the bottom-end of the scale is for folks who have little to no budget for dining out regularly; the top end of the scale is for those who regularly spend more than $40 when dining out. If both extremes describe you (or if neither describes you), please pay somewhere in the middle.

LOCATION, CALENDAR & REGISTRATION

Class will be held at a South Berkeley Home, address to be given upon registration

To sign up for this workshop, The Whole Lamb: Community Meat Buy and Butchery, April 16th, 2016, from 1-6 pm, go to the Institute of Urban Homesteading website, check the calendar to make sure there are still spots available, and then go to the registration page to sign up online.

 

 

 

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