If watching Tom Mylan and Joshua Applestone break down half a hog isn’t enough carcass for you, head over to the Institute of Culinary Education on November 8 to see master butcher Rudi Weid expertly hack up 110 pounds of humanely and sustainably raised lamb from Three Corner Field Farm in Shushan, New York. In case you get hungry watching the butchery, plates of roasted, seared, and grilled lamb will be circulated. The demonstration, including a primer on cuts, sections, and muscles, will end with an auction of the roasts, chops, and other cuts freshly butchered. Benefits will go toward Slow Food NYC’s Harvest Time Program, which teaches school kids in Harlem, the LES, and Williamsburg about eating well and locally.
This article from the Village Voice Archive was posted on October 21, 2009