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Kitchen Breakout: Lamb, Mutton, and the Merits of Cooking and Eating Older Animals

  • Food Network Kitchens 75 9th Avenue New York, NY, 10011 United States (map)

Join Adam Danforth, James Beard Award-winning Author, Butcher, and Chefs Collaborative Board Member at the Food Network Kitchen in the heart of Chelsea Market for an interactive mutton butchery demo. During the session, Adam will demo technique as well as discuss the virtues of older animals, how working muscles render more flavor, the inverse relationship of taste and texture, and why we should be supporting farmers more by consuming their older and cull animals. The workshop will include a rundown of meat science and how we experience it as deliciousness, all the while breaking down mutton into primals and cuts. Adam will answer questions along the way and relate the animal’s anatomy to that of other farmyard species. Shepherd Cody Hiemke will be on hand to discuss the U.S. sheep industry, and he is flying in a carcass from a seven-year-old ewe for this demonstration. Onsite cooking demos will demonstrate techniques to maximize flavor of these complex meats and discusses the role chefs can play in driving market demand for these products. The space for this workshop is generously donated by Food Network Kitchen.

Experts: Adam Danforth (James Beard Award-winning Author, Butcher, Chefs Collaborative Board Member), Shepherd Cody Hiemke (Niman Ranch), American Lamb Board staff

Location: Food Network Kitchen, 75 9th Ave, New York, NY 10011.