Lamb 301: Professional Series
We’re proud to introduce our third whole animal butchery class, lamb! This advanced program is designed for culinary professionals, agriculturalists, aspiring butchers, and individuals interested in the serious study of the art of craft butchery and carcass utilization.
During this one-day intensive course, students will learn to break down a whole lamb into four primals (shoulder, rib, loin and leg). We will then fabricate these primals, and explore lesser utilized but flavorful cuts like lamb neck, belly, and sirloin. You’ll hone your skills as we debone, portion, and tie each of these cuts. We’ll also discuss cooking techniques for these cuts, and do some cooking so that you can taste the lamb that we’re breaking.
If interested in attending, please email firstname.lastname@example.org for more information.
• Two students per class
• Students must be over 18 years of age, able to lift over 50 pounds with ease, and have a core competency of basic knife skills in order to participate.
• Includes a set of two knives, a scabbard, and a Fleishers hat to take home.
• A one-day intensive class
We’ll also discuss the complexities of sourcing well-raised meat in today’s food system. You’ll get to know our farm partner, Pine Hill Farms in the verdant Genesee Valley of upstate NY. Our lambs are fed a natural, 100% vegetarian diet, with no antibiotics or hormones, and are a mix of Dorset, Finn, and Ile de France breeds, all known for excellent meat quality.
For hunters, while we are unable to offer a venison butchery class due to regulations, there are many similarities between lamb and deer, and whole lamb butchery can be a great starting point if you’d like to utilize more of the carcass. Lamb also has many similarities to goat, and the butchery techniques you learn here can be applied.
Join us to take your butchery skills to the next level. At the end of the class, you will have a deep understanding of exactly where retail cuts are located, and also see lesser-known cuts and how they can be utilized.
This class takes place in Brooklyn at Fleishers Silo. Beef 301 classes are also available in Greenwich and Westport (CT) upon request; please contact email@example.com. Attendees will receive an email one week prior to class with additional information.
Refund Policy: Class registrations are non-refundable, but you can transfer to a different date or receive class credit to sign up for another class under the following schedule: 10 days or more in advance: You may transfer to another class or receive class credit for the value of the class. 2-10 days in advance: You may transfer to another class or receive class credit for the value of the class, minus a $30 fee. Less than 48 hours in advance: No class transfers or class credit will be issued. Requests for class transfers or credit must be made via email to firstname.lastname@example.org.