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Butchering 101: The Whole Lamb

  • Eden Hall Campus, Lodge Kitchen 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

This comprehensive, 4-hour workshop will focus on how to butcher, process, and cook a lamb. In the first part of the workshop, local butcher Maya Lantgios will demonstrate how to break down an entire lamb. Maya will also process parts of the animal, making ground meat and teaching the class how to prepare sausage from the freshly butchered meat. The second part of the class will focus on cooking the lamb. Maya will demonstrate how to cook one cut, which participants will be able to try in class! After that, the rest of the lamb cuts will be given away to class participants through a lottery. Each participant will leave with 5-8 pounds of fresh, locally raised lamb, and a book of recipes for every cut!

Tickets for this class are extremely limited!!!

Fee: $125

NOTE: If you'd like to pay for this event with cash or check, please e-mail or call 412-365-1118

10% discount for Chatham University alumni 

Instructor: Maya Lantgios

Maya Lantgios is recent graduate of Chatham University's Masters in Food Studies program. She also holds an undergraduate degree from Chatham in Sustainability. While attending school Maya has worked as a fish cutter for over two years at a local grocery store in the Strip District of Pittsburgh. Her completed Masters thesis work was on butchery and meat production and consumer perceptions of animal products, and currently, Maya is doing a butcehring apprenticeship at Bardine's Country Smokehouse in Crabtree PA

Earlier Event: April 13
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Later Event: May 18
Naturally Leavened Bread: Challah