Event

Nose to Tail Eating: Lamb Butchering Demonstration , Tasting, and Auction

See Master Butcher Rudi Weid break down the carcass of a 110 lb. humanely and sustainably raised lamb (straight from the pastures of Three Corner Field Farm in Shushan, NY) into primals, sub-primals, and, ultimately, into roasts, chops, and miscellaneous cuts (organ meat, stewing meat, etc.). In the age of "boxed" meat, this is a truly unique opportunity. As Master Butcher Rudi wields his knives from head to hind quarter, he will discuss each section, muscle, and cut. And, as he works on one lamb, you will enjoy another, roasted, seared and grilled, accompanied by New York State wines. When Rudi is done, you will be able to bid on cuts to take home. This special event will benefit the Slow Food NYC Harvest Time Program of good food education at schools in Harlem, on the Lower East Side, and in Williamsburg.