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Lamb Butchery Intensive for Farmers

Join the Stone Barns Center for Food & Agriculture Growing Farmers Initiative for a unique, three-day butchery intensive. This multi-day workshop will introduce a small group of farmers to on-farm slaughtering and provide hands-on instruction for breaking down whole lamb carcasses. Adam Danforth, a renowned butcher and writer, will guide participants through the entire process, from slaughter to packaged cuts. Topics covered will include: basic knife skills, personal and food safety techniques, ovine anatomy, full carcass breakdown, qualities and characteristics of cuts, and marketing strategies. Participating farmers will leave the workshop with a solid foundation of lamb breakdown, as well as informational handouts and basic butchery supplies, including a knife, bone saw, and honing rod.

May 24-26, 2013 (Registration closes May 1)

For more information, visit