While a rack of lamb may steal the show on some tables for special occasions, the options that come from gaining an appreciation for lesser known cuts can help you gain an appreciation for this often-overlooked counterpart to beef.
Join the Farm Cooking School for an in-depth discussion, demo, and tasting, on all things lamb. We’ll discuss what contributes to flavor, why animal fats are an important part of our diet, the butcher’s role in processing meat, proper cooking techniques, and many other topics, that will help you support the growing number of pastured lamb producers in this country. And of course, there’ll be plenty of lamb to taste.
Rain Date Sunday June 10th