If you would like to be placed on our waiting list, please email: info@ruralvermont.org!

During this 2-part workshop at Fledgling Farmstead in Tunbridge, participants will learn how to humanely slaughter a lamb in the first half of the workshop and process a lamb in the second half of the workshop. Participants can choose to attend Part 1 or the full day.

9:30-11:30 Slaughter Workshop ($40 if only joining for the slaughter)

11:30 - 12:30 Lunch Break
Bring Your Own - OR- Farm Lunch for Purchase
($13 includes a grass-fed burger, homegrown sides & herbal iced tea)

12:30 - 3:00 Processing Workshop (limited capacity!)

This workshop will be guided by Mary Lake. Mary Lake is a professional itinerant slaughterer, butcher and sheep shearer who lives in Tunbridge. Mary learned the craft of slaughter through several years of full-time work with the Royal Butcher in Randolph, which is a USDA inspected slaughter facility. Her expertise and engagement through testimony was essential for the improvements to the On-Farm Slaughter law.

At the slaughter workshop, Caroline Gordon, Rural Vermont’s Legislative Director, will present the updates on on-farm slaughter regulation and give room for questions and discussion throughout the event.

Ticket Price: $40 (Part 1) - or- $70 (Part 1 & 2)

Farm Lunch Price: $13 (includes a grass-fed burger, homegrown sides, and herbal iced tea)

Registration: Registration and advanced ticket purchase is required and a minimum attendance of 10 FULL DAY tickets is needed for this event to take place. Please bring our own drinks and lunch for this event - OR- choose to purchase the farm lunch from Fledgling. This includes a grassfed burger, homegrown sides, and herbal iced tea. Rural Vermont will also provide snacks.

Limited capacity, register now!