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Lamb Butchery and Sausage Making with Morgan Maki

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).

Session 1 of 2: Lamb Butchery
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. Hell also discuss how an animals anatomy and muscle usage correspond to different cooking techniques.

Session 2 of 2: Fresh Sausage Making
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!

This is a class with two sessions. By purchasing a ticket, you are signing up for both dates:

Tuesday, 6/16/09 7pm-9pm
Tuesday, 6/23/09 7pm-9pm