Lamb Sourcing, Butchering and Grilling with Adam Danforth, Craig Rogers, and Chef Michael Costa, Sponsored by The Big Green Egg and American Lamb Boar

Join James Beard award-winning author/butcher Adam Danforth, farmer Craig Rogers (Border Springs Farm, PatrickSprings, VA) and chef Michael Costa (Concept Chef, Zaytinya, Washington, DC) for a deep-dive into sourcing, butchering, and grilling lamb. During the demonstration, butcher Adam Danforth will discuss how working muscles render more flavor, the inverse relationship of taste and texture, and how chefs can actively support farmers and reduce food waste by working with whole animals and lesser-known cuts. This workshop will cover the fundamentals of meat science, breaking down a sheep into primals and cuts. Chef Michael Costa will demonstrate techniques on The Big Green Egg to maximize the flavor of these complex meats and discuss the role chefs can play in driving market demand for new products. Border Springs Farm farmer Craig Rogers will educate attendees about strengthening the sourcing conversation, in particular regarding the sourcing of lamb, between chefs and farmers. 

When: 11:00am-2:00pm, Saturday, September 9th

Where: The Big Green Egg Culinary Center (3786 Dekalb Technology Pkwy., Atlanta, GA 30340)

Details: Meet at Big Green Egg Culinary Center, tasting included; transportation is not included

Sponsored by: The Big Green Egg and American Lamb Board