From local meat counters and neighborhood farmers’ markets to restaurant menus and family kitchens, a variety of lamb cuts star as the centerpiece of the table. Long in demand for the unparalleled rack, American Lamb offers other heavenly cuts like the shoulder, leg, loin, shank, ground and ribs that are readily available year-round and easy to prepare. Tune in to observe the breakdown of a lamb carcass into primal and subprimal cuts, as well as learn preparation and cooking techniques to highlight your American lamb.

At the end of the presentation, we will randomly select 5 winners to receive the cut of their choice (rack, loin chops, shoulder, leg, shanks or ribs).

Hawaii-native Kelly Kawachi is the Head Butcher of Blackbelly. She left the islands to attend university in Grand Junction, CO and moved back after graduating. She further developed her love for food working in the fast-paced kitchen of Alan Wong's in Honolulu. While there she was inspired to transition her experience from Hawaii, which centered on butchering fish, to learning how to properly break down animals raised on land. Kelly moved back CO, this time to Boulder, and became an apprentice at Blackbelly in 2016, when the shop first opened. After years of learning the art and craft of whole animal butchery and charcuterie making, she was elevated to run the entire program as the Head Butcher in March 2021.