For this four-hour, hands-on class, Gracie Schatz will teach you how to make use of a whole lamb. Sourcing, age, and potential preparations will be discussed as Gracie teaches you how to break down lamb into chops, roasts, belly, medallions, and steaks. You’ll then learn how to turn those cuts into lamb leg carpaccio with capers, mustard, and parsley; and grilled lamb chops with harissa yogurt. No butchery experience required. All tools provided.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.