This is a unique chance for farmers and hunters of all stripes (new or veteran) to learn more about raising livestock and field dressing your game with good meat as the goal. In this hands-on experience, we will turn 2 lambs into cuts ready for the kitchen, sausage, and charcuterie. We will endeavor to reclaim the forgotten methods of our forefathers and reclaim our birthright to raise and harvest good meat on the homestead. We’ll thumb our noses at the horrendous meat machine of the US meat industry.

Join Farmers Travis Wright (Winterfell Acres) & Kevin May (The Farmhouse) for 2 days of hands-on homestead instruction where we’ll ethically harvest, skin, and butcher the home-raised lamb. We’ll ethically harvest 2 home-raised lambs and process them down to chops, roasts, and do some traditional Norwegian dry curing.

This information can be scaled up or down to other ruminants, such as goats, deer, and even cows. This is a small-scale class only open to 4 students to maximize your time processing the lambs (2 students / 1 lamb).

The workshop will take at The Farmhouse at: N8780 Sandy Hook Rd, Brooklyn, WI 53521. Each day we will gather at 8am and wrap up sometime around 2pm, based on the rhythms of the day.

Day 1 will include:

• Instruction on an ethical harvest - gratitude, treatment of the animal

• Skinning of the lambs to maximize yield

• Evisceration and processing of organs for a traditional slaughterday fry

• Hanging the carcass for overnight chill.

• A celebratory meal together to honor the lamb’s sacrifice and our community

Day 2 will include:

• Breakdown and cut butchery of the two lambs

• Cooking methodology based on animal morphology

• Dry curing technique using the salt-curing methods of our ancestors

• Grinding meat & sausage-making techniques

• A celebratory meal together of Fenalår, chops, light nibbles & wine.

2025 DATES

TBD Saturday & Sunday Nov. 2025