This class is brought to you in partnership with our good friends at Edible Idaho!
Do you ever tire of beef, pork, and chicken dinners but don’t know where to start with lamb? Well this is your chance to learn some new methods to cooking up some delicious, grass-fed lamb and learn a little bit about how Lava Lake Lamb is creating an eco-friendly business in the former sheep capital of the U.S.
Lava Lake Lamb is raised on the wild-range of Idaho, traveling from the low deserts in winter and spring to nearly 10,000 ft in the heart of summer. Our staff, sheep, horses, and dogs are all hard at work with mother-nature to produce some of the finest quality lamb you’ve ever had!
Join co-owner Kathleen Bean and meat specialist Reid Hensen for an evening of exploring what Idaho lamb is all about. We will start the evening by showing you how to prepare two easy cuts that will be sure to bring the wild taste of Idaho to your plate: lamb meatballs and tenderloin stir-fry. We will have the recipes in-hand so you can head home and employ what you have learned! In addition, we are going to talk a little about our philosophy of pastoral grazing, living with predators in wolf country, and what it means to be “wild-range.”
Lava Lake is in business to care for the land, raise delicious grass-fed lamb, and foster community around responsibly and traditionally raised food. Every time you sit down for a meal with our lamb, you join our family, our herders, and our community in that mission. We look forward to sharing a glass of wine, some delicious lamb, and conversation with you soon!
This class will include wine paired with the dishes.