Butchery Workshop: How to Cut & Cook Lamb

In this immersive class, you’ll learn how to break down a whole lamb and turn those cuts into crowd-pleasing lamb kabobs—or kofta/kefta—while building confidence working with lamb from start to finish.

Led by our on-site butcher, Thomas Coss, the workshop covers whole lamb breakdown, seasoning and shaping ground lamb for kabobs or kofta, and techniques that mirror sausage-making—without the need for casings. It’s a practical, approachable way to understand flavor balance, texture, and how different cuts shine in different preparations.

We’ll finish the day by firing up the grill and enjoying what we’ve made together, served with house made tzatziki and yellow rice. Rooted in seasonality and Carnation Farms’ regenerative practices, this workshop is perfect for curious cooks, lamb lovers, and anyone looking to deepen their connection to the land, the animal, and the meal we share at the table. If you’ve purchased a lamb share or are considering it, this class is a great opportunity to learn how to make the most of your share!

About our Butcher: Instructor Thomas Coss is a butcher and chef with over a decade of experience working with local farms and ranches in the PNW. He specializes in nose-to-tail butchery with a focus on ethical sourcing.His expertise has been a welcome addition to our culinary team. You most likely have tasted his work for yourself in our Farm-Cured Beef Jerky, Farm Meatballs, Smashburgers, and more!

About our Lamb: At Carnation Farms, our lamb is raised right here using regenerative agricultural practices that prioritize soil health, animal welfare, and the long-term vitality of our land. Through rotational grazing and careful stewardship, our sheep help restore the ecosystem while producing meat that is deeply flavorful and responsibly raised.

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Host or Publisher Carnation Farms