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| Lamb Butchery & Sausage Making - 2 Part Demo Class |
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Sales have ended for this event. Tickets may still be available at the door.
Thank you for attending the Lamb Butchery & Sausage Making classes at 18 Reasons. Any feedback you would like to share with us about this program is greatly appreciated and helps us to improve our service to you and the community.
- Your Friends at 18 Reasons (info@18reasons.org) |
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| Description |
In this 2 session course, learn how to break down a whole lamb, fabricate cuts for various cooking techniques, and make fresh sausage. Both are demonstration format (no hands-on components).
Lamb Butcher: Tuesday, February 9th
This first session will cover basic lamb anatomy and butchery techniques. Morgan will start with a whole lamb, break it down into primal cuts, and then fabricate steaks, chops, roasts, and racks. He'll also discuss how an animal's anatomy and muscle usage correspond to different cooking techniques. This is a class with two sessions.
Fresh Sausage Making: Tuesday, February 16th
The second session will focus on transforming lamb muscle and fat into fresh, cased sausages. Morgan will cover equipment, principles and techniques of emulsification, and how to incorporate various flavors and spices. Hell demonstrate sausagemaking from beginning to end, and youll get to take home some of the results!
By purchasing a ticket, you are signing up for both dates: Tuesday, 2/9/10, 7pm-9pm
Tuesday, 2/16/10, 7pm-9pm
$50 for Members; $60 for General Public |
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