In this workshop, Chicago Meat Collective condenses years of hands-on butchery instruction into a full day of learning, covering whole lamb butchery. We will break down a whole, locally sourced lamb, explore sausage making technique, preparing offal, and beyond.

This workshop is a deep dive for food lovers, aspiring chefs, farmers, butchers, homesteaders, and anyone who’s seeking an integral understanding of where their food comes from.

Class includes lunch prepared by chef Cecil Rodriguez of FatCap Supper Club, as well as thoughtfully curated snacks, wine, beer, and N/A options to end class. Students take home a portion of the meat we butcher in class.

*We will be offering one fully funded spot at this workshop to a culinary industry worker, culinary student or mentee. If you qualify and you'd like to be entered in the giveaway, email mccullough@chicagomeatcollective.com. Include information about your current employment or enrollment.