Culinary Communion: Class Photos

	The kitchen is the room that nurtures our souls and our bodies. It's the hearth of the 21st-century house, and everybody naturally congregates there.
—Regina Leeds, author of The Zen of Organizing

Series Classes Individual Classes Wine Education Class Photos

Breaking Down Lambs, March 2003

Back to Class Photos

We visited Ninety Farms in Arlington in early March and met the farm's owners, Linda and Brad Neunzig, and their family. The Neunzigs raise vegetables, fruit, flowers, herbs, lambs, cows, chickens, ducks, horses, and more animals we can't think of right now! The farm visit was fantastic.

From Ninety Farms we purchased three lambs and had the opportunity to break them down. Technically called "butchering," although it certainly does not involve slaughtering, this means to break the animal down from whole or, in our case, sections called "primals" (quarters) into useable meat portions.

Linda brought the lambs over last week and stayed to assist with the process, which was a very valuable learning opportunity for our apprentices, Marty and Andrea. Also observing and assisting was our friend and favorite cheese lady, Alison Leber.

Gabriel and Linda Neunzig look over the lamb.

Gabriel holds up one of the primals he's about to break down. You know what that big round thing hanging in front is, right by Gabe's finger, don't you?

Alison and Marty (right) look on as Gabriel demonstrates on the first lamb.

Marty tries her hand.

More demonstration is needed.

Gabe gets a little crazy at one point.

Left to right: Gabriel, Alison, Marty, Andrea, and Linda are all involved.

Gabriel demos how to french a rack of lamb.

Alison shows off her work. Nice rack!