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Saturdays Lamb Class is almost sold out!

Red Meat Market

Saturday, April 20, 2013 from 10:00 AM to 1:00 PM (CDT)

Saturdays Lamb Class is almost sold out!

Ticket Information

Ticket Type Sales End Price Fee Quantity
Butcher Class and Tasting Ended $150.00 $0.00

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Event Details


Red Meat Market is proud to introduce our second “Hands-on” RMM Butcher class and tasting! This event will features locally pastured Amish Farm lamb from the rolling green hills and clear spring creeks of NW Wisconsin. Lamb is such a delectable meat and has a host of options for portion cutting and preparation. Its versatility is growing in popularity in America and you will be amazed by the sweet taste of this wonderful locally pastured meat. 

We welcome everyone with a wide range of culinary and carnivorous backgrounds who have passion or simply a curiosity for the art of butchery. Armed with knowledge of what cuts are possible and how to prepare this tasty lamb, it is our hope that everyone will come away from this class knowing each cut of meat and how it is best prepared!


We’ll provide everything you need including, aprons, knives and a FREE Red Meat Market Baseball cap! You’ll leave with a RMM cooler bag filled with meat you cut! You’ll also enjoy a free lunch directly at the end of the class. You can expect to have 4 to 5 small plates of lamb centered dishes and a tasting flight of beers or wine. 

Our providers, Bill Bradshaw of Wisconsin Grass-Fed Lamb in northwest Wisconsin, produces Katahdin sheep – a naturally leaner, healthier and better tasting breed of lamb. Raising Welsh Mountain Sheep on his farm, Bill has over the years produced thousands of sweet tasting grass fed lambs favored by the high end restaurants of Europe.

The cost for the event is $150 and only 24 seats are available. Tickets are selling fast so hurry!

April’s Red Meat Market Butcher Class welcomes Chicago’s Lincoln Park Master Butcher Ben Harrison for a 3 hour, hands-on class as we guide you through the process from the moment the lamb carcass arrives to when it reaches your taste buds!! Participates will have the opportunity to breakdown a lamb carcass, into main parts called “Primal”. From there you’ll take each part and cut it into special cuts that are not traditionally found at your local grocer! You’ll feel the meat between your fingers, experience the smooth cut of the knife, smell the fresh aromas and be part of the renaissance of the local butcher.

This butcher class will be held in the KITCHEN at Centered Chef, Chicago’s most progressive culinary event space! As part of your experience, Founder and Owner Chef Ryan Hutmacher will show you how to prepare several dishes that honor the purity of this fresh, local product, in his clean-comfort style! As practice makes permanent, you’ll not only be learning about sustainability and practical cooking techniques, but you’ll also be savoring those newly found meat cookery skills throughout the event!

Participants will have the opportunity to take home some of the meat they cut in each class - in a safe, cold storage Red Meat Market cooler bag. Treat yourself or give it as a gift! But hurry! Reserve your spot now – we fill up! Each class is limited to 24 people, so reserve your spot today!

If you’re buying it as a gift, simply reserve a spot and give us a call: 773-904-2849 or email Janet@redmeatmarket.com. We’ll send you a certificate for your gift giving!

More about Red Meat Market classes here! https://www.redmeatmarket.com

Hope we see you there!!


Mark Wilhelms


Have questions about Saturdays Lamb Class is almost sold out!? Contact Red Meat Market

When & Where

The LOFT at Centered Chef Studios in Fulton Market
177 North Ada Street
Chicago, IL 60607

Saturday, April 20, 2013 from 10:00 AM to 1:00 PM (CDT)

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