40 Westford Rd. Concord, MA 01742
October 5, 2017

In the not too distant past, people knew how to butcher an animal. At the very least, we were familiar with seeing an animal whole before it made its way to our tables. We believe this experience is as important today as it was in our pasts. In this class, we’ll talk about how our sheep are raised, then walk you through the process of butchering the sheep into its primal cuts, and more familiar retail cuts.

Chef's selection of hors d'oeuvres as we work.