Dates & Times:
April 8, 2017, 1:00-5:00pm
Sustainable Food Center
2921 E 17th St Bldg C
Austin, TX 78722 (view map)
Julia Poplawsky, co-founder of the Central Texas Meat Collective, returns to the Happy Kitchen for a Whole Lamb Butchery class!
As spring approaches, so does the best time of year for lamb. Come sharpen your knife skills, learn where your favorite cuts of meat come from, and meet a local farmer in this once-a-year class. Julia will show you how to break down a whole lamb, transforming it into roasts, chops, ribs, sausage and more. Then each participant will receive a side of lamb to break down themselves. After all the cutting is done, we will turn the trimmings into lamb sausage. Also joining us will be farmer Leah Gibson, co-founder of the Central Texas Meat Collective, to talk about the work that goes into responsibly raising sheep in the Central Texas area.
To allow time for one-on-one instruction and in-depth discussion, class size is limited to 6 hands-on participants. All participants will learn:
- bulk meat sourcing tips;
- basic lamb anatomy;
- safe handling of meat, knives and butchering tools;
- how to break down a whole side of lamb into cook-ready cuts of meat;
- basic sausage making skills
Hands-on participants will work together with Julia to produce all the cuts. Hands-on participants should wear closed-toe shoes, comfortable clothes, hair up or covered, and bring a full coverage apron. Knives and cutting gloves will be provided. Bring a cooler or insulated food bag: you will take home what you work with in class, approximately 10-15 lbs. of meat, bones, trimmings and sausage.
We will not cook in this class, but charcuterie and wine will be provided.
Classes are for adults. Youth ages 12 and up may attend with purchase of an additional ticket and close parent/guardian supervision during class.
Registration closes two business days before class. All attendees must purchase tickets to attend. No walk-ins allowed.