Lamb Carcass Cutting (with references to Venison Cuts) | 1 Session

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Lamb Carcass Cutting (with references to Venison Cuts) | 1 Session

15.00

Tuesday, 3/20 7 - 9PM

Instructor: Jason Woike, Meat Department Supervisor, LaBonnes Market, Woodbury

Description: This hands-on course will involve learning how to break down a lamb carcass into wholesale cuts and then retail cuts, including vacuum packaging and making ground lamb. Since lamb is similar in size and cutting technique to venison, common retail cuts from venison will be discussed and demonstrated as well, using a lamb carcass as the substitute for venison.

Fee: $15.00 registration fee

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