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.
- Write down the CRNs (ex. 22398) of your selected classes to register.
- Class type:
- in-person: online: hybrid:
|CRN||Location & type||Days & time||Dates||Seats available||More info|
RC BLDG5 241
from 1 to 5:20pm
|October 19, 2019||
Robert M McCue
Tuition: $169.00 Fees: $85.00
Notes: Must reg/drop by 10/17. Close-toed shoes req/apron optional.