Seamus Mullen of New York's El Colmado Butchery and Tertulia shows some of his favorite off-cuts while butchering a lamb. and today we're gonna be butchering one of my favorite animals, the lamb. I ...

One key bit of knowledge needful if you want to eat more locally grown meat is how to use the unfamiliar cuts, and how to take apart a side of beef, or a half a pig, or a lamb. If you don’t know the ...

If you were on the fence about that $100 lamb-butchering class at Dickson’s Farmstand Meats, this should entice you to bone up on your cleaving knowledge once and for all: On January 22 and 29, Shanna ...

Gentlemen and women, sharpen your knives, please. Just out from s the First up, and new to the series, is a class in basic lamb butchery (1-5 p.m, Sept. 25), where you can learn how to break down a ...

PHILADELPHIA (CBS) - If you gave up meat for Lent, the Easter dinner might well include a big lamb feast. And a top butcher in the Reading Terminal Market offered KYW Newsradio some ideas on how to ...

Your checkoff spent the past few weeks at major chefs and foodservice influencer events, helping “Feed Their Adventurous Side” with American Lamb. The American Lamb Board is dedicated to educating ...

In America, consumers sometimes get a bit boggled when faced with cuts of meat that are less familiar than the stalwarts: beef, chicken, and pork. For example, there are plenty of people who don't ...