Demonstrations
Whole Lamb Butchery Workshop
Things to know
For 18+ only
A welcome glass of prosecco or non-alcoholic beverage will be served upon arrival, and additional beverages will be available for purchase a la carte throughout the class. Please arrive 10-15 minutes early to allow for seating.
Don’t wait until opening day… sharpen your butchering skills before the first shot.
With hunting season just around the corner, this is your chance to learn the seam-butchery skills you need in the field by breaking down a lamb, an anatomically perfect stand-in for deer.
The Whole Lamb Butchery Workshop is an intimate, demonstration-style class led by L’OCA’s head butcher, Jared Brown.
Inside L’OCA Labs, Jared will show you the most efficient way to break down a whole lamb carcass into primal cuts, find and remove all glands, prepare specific cuts for serving and storing, and use every part of the animal so you’ll be ready to do it yourself on a deer.
Then, it’s time to eat!
A delicious three-course menu will be prepared by one of L’OCA’s chefs, featuring the freshly butchered lamb.
About your instructor
Jared Brown
Jared Brown brings nearly a decade of real farm-to-table experience to L’OCA Quality Market.
Born and raised in Kamloops, B.C., Jared discovered his passion in life and fully immersed himself in the world of meat cutting through social media, then by getting his hands on any that butchery literature he could, before enrolling in Thompson Rivers University’s Retail Meat Processing Certificate Program.
Shortly after completing the program, Jared worked with seventh-generation farmers on a 2,500-head cattle ranch to develop a full butchery program, while also being mentored by a 20-year veteran of the trade at a nearby abattoir.
Since obtaining his Journeyman ticket in Butchery, Jared decided to broaden his horizons by moving to 'the beef capital of Canada' and continues to perfect his craft and further develop our full carcass butchery program at L’OCA Quality Market.