Celebrating American Lamb

Celebrating American Lamb

Class ID: CFA-940015
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Celebrating American Lamb
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Cancellation Policy

Thank you for registering to attend a Sur La Table Cooking Class or Private Event. This policy describes what happens should you need to cancel. To receive a full refund, cancel up to 48 hours before the scheduled start time for cooking classes and at least 14 days before the scheduled date for private events. Refunds will be processed using the original payment method. Should you prefer, you can choose to receive your refund in the form of a Sur La Table Gift Card.

Unfortunately, we are unable to offer refunds or in-store credit for cancellations made within 48 hours of your class start time or within 14 days of your private event. Cancellations or changes can be made (1) in person at the class location or (2) by calling toll-free Customer Service at 317-559-2041 during normal business hours. We cannot accept or honor cancellations made by email or left on voicemail.

When Sur La Table must cancel a class due to inclement weather or other circumstances beyond our control (e.g., power outages, facility issues, etc.), we will attempt to notify you by email or telephone with as much notice as possible. If this occurs, Sur La Table will issue a full refund to the original form of payment or, should you choose, a Sur La Table gift card. However, if we do not affirmatively cancel a class by email or telephone and you are unable to attend, our standard cancellation policy applies. Please note that Sur La Table reserves the right to modify class menus at any time due to ingredient availability or seasonality.

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Celebrating American Lamb
Celebrating American Lamb
SKU: CFA-940015
$ 75.00
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What you will learn
Lamb may seem like a spring ingredient, but it is produced in nearly every state. That means fresh, American lamb is available year-round for an amazing variety of delicious recipes.

There is a story behind every bite of American lamb you take. Before it ever makes it to your table, American lamb is raised by skilled farmers across the country from pastoral grasslands, to high country meadows.

This class is nothing short of a celebration of American lamb. Many home cooks love lamb when they go out, but remain intimidated to try their hand with this versatile protein at home. That’s why we designed this class.

In a first-ever partnership with Sur La Table, the American Lamb Board’s “Shepherd-to-Chef” campaign will join us to host a cooking class series sharing the basics of lamb cuts, butchery, prep tips and cooking techniques with easy but elegant recipes featuring local lamb.

For this class, Chef Adam Sappington, Executive Chef and Co-Owner of The Country Cat Dinner House & Bar and shepherds John Neumeister and Mac Steward from Cattail Creek Lamb, will help students prepare a menu complete with an appetizer, two entrees and a side dish that will introduce students to the unlimited possibilities available to them with lamb.

Adam Sappington, Executive Chef and Co-Owner
The Country Cat Dinner House & Bar

Sappington began his love affair with cooking early on, in the kitchen with his mom preparing meals for his friends and family. Growing up in central Missouri, Sappington visited the local farmers markets for all of his ingredients and formed lasting relationships with farmers.

Sappington carefully butchers whole animals and has received national attention for his butchery skills through events like Meatopia in New York City and through his work at the Portland Meat Collective. The Country Cat has been featured in national media such as Time Magazine, Bon Appetit and
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Celebrating American Lamb