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Come see how to break down a whole lamb into roasts, chops, and trim while learning how to source lamb locally and ethically. Each guest will leave with some choice cuts and get to enjoy the fruits of the labor with a family-style dinner to follow after the class.Teacher Thomas Coss is a butcher and chef with over a decade of experience working with local farms and ranches in the PNW. He specializes in head to tail seam butchery with a focus on ethical sourcing.
Benefiting from his training in France and Germany he creates unique dishes utilizing the whole animal.
His expertise has been a welcome addition to our culinary team, and you can taste his work for yourself in our Farm-Cured Beef Jerky, Farm Meatballs, and more!
Dinner will include: Lamb Terrine with Farm Sourdough and Dijon, Lamb Crepinette with Asparagus, and Braised Leg of lamb with Rice Pilaf.
You’ll finish the class with ground lamb, lamb stew meat, lamb sausage, a training pamphlet, and Carnation Farms swag to take home.
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Event Venue & Nearby Stays
28901 NE Carnation Farm Road, Carnation, WA, United States, Washington 98014
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