Watch as an entire 85-pound organic lamb is broken down into its primals, sub-primals, and then into roasts, individual portions, and by-products. In this truly unique demonstration, Master Butcher Rudi Weid will start from the head of the animal and work his way down to the back leg. Each section, cut, and muscle will be discussed. You will be able to sample the flavor of a freshly butchered spring lamb as the portions Rudi butchers will be roasted, seared, and grilled. Free for current career students and alumni; general public, $40.
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