For this four-hour, hands-on class, Sarah Wong, French-trained butcher and co-founder of the Seattle Meat Collective, will teach you how to make use of a whole lamb. Sarah will demonstrate with one lamb from Jones Family Farm, and then invite you to follow along on a second lamb. Sourcing, age, and potential preparations will be discussed as Sarah breaks down the lamb into shoulder chops, bone-in shoulder roast, Frenched rack, lamb belly, lamb medallions & lamb porterhouse steaks, and how to smoke roast a leg of lamb with wood and herbs and aromatics. After a nice lunch, everyone will go home with a generous assortment of meat. No experience required. All tools provided.