Whole Lamb Class
Ten students will spend roughly three hours at the Local Pig's production kitchen working with the a whole lamb carcass.
We will begin by breaking down the lamb into primals and then further portioning into retail cuts. Full participation is recommended, if you only want to watch and ask questions you are welcome too. We will be in a professional kitchen so please wear flat shoes and the appropriate attire.
Each student will take home 5 lbs of freshly cut lamb meat!
Butchering is hard work, so of course there will be snacks and drinks provided during the class!
The Local Pig (View)
2618 Guinotte Avenue
Kansas City, MO 64120
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|