9FD622W Lamb: Complete Fabrication and Cooking Recommendations

Campus Contacts

Experience lamb butchery in this hands-on course. We break down a half lamb into primals, subprimals and market cuts, plus cooking recommendations and recipes. Take home 15-20 lb of lamb cuts plus boning knife and cut resistant glove. 

Registration:
Write down the CRNs (ex. 22398) of your selected classes to register.
CRN Campus / Bldg / Rm Time Days Dates
 
17037 Rock Cr Campus / BLDG5 / 241 03:00 PM-07:20 PM Sa 26-Jan-2019 thru 26-Jan-2019
Instructor: Robert M McCue
Notes: Must reg/drop 1/24.Close-toed shoes required/apron optional.
Tuition: $169.00 Fees: $85.00