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 braised lamb shanks and necks with oil cured olives, tomato, and rosemary; herbed lamb crepinettes with edible flowers; lamb leg carpaccio with capers, mustard & parsley; and grilled lamb chops with harissa yogurt. No butchery experience required. All tools provided.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!