Lamb Slaughter & Processing Workshop

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Lamb Processing

Come join Rural Vermont and Mary Lake on Saturday, Dec. 17th at Argyll Farm in Bennington for an on-farm slaughter and processing workshop. In the first half of this 2-part workshop, participants will learn how to humanely slaughter a lamb and then how to efficiently butcher and process a lamb in the second half of the workshop. Participants can choose to attend one or both sections.

This workshop will be guided by Mary Lake. Mary Lake is a professional itinerant slaughterer, butcher and sheep shearer who lives in Tunbridge. Mary learned the craft of slaughter through several years of full-time work with the Royal Butcher in Randolph, which is a USDA inspected slaughter facility. Her expertise and engagement through testimony was essential for the  improvements to the On-Farm Slaughter law.

At the slaughter workshop, Rural Vermont will present the updates to federal and state on-farm slaughter regulation, particularly around the proposed clarifying language being advocated for by Rural Vermont and its partners. There will be plenty of room for questions and discussion throughout the event.

Location
Argyll Farm (Furnace Grove Rd, Bennington, VT 05201)
Cost
$40 per workshop or $70 for both workshops; registration required
Start Date
End Date
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