EVERETT, Wash. – Everyone from award-winning chefs to healthcare professionals knows the benefits of a tasty lamb dish. Described as “nutrient-dense,” lamb is a prime source of high-quality protein, B vitamins, zinc and iron. It is a leaner choice; more than half the fat is mono or polyunsaturated – the “good” fats. It also can be a good choice for farms looking for a petite livestock alternative to beef or pork. To ensure sheep and lamb producers have the tools needed for success in this niche market, Washington State University Extension developed a series of sheep production and management courses.
The WSU Extension Lamb 200 course will be all day Friday, Jan. 25, at the Stanwood-Camano Fairgrounds, 6431 Pioneer Hwy., Stanwood, Wash. Participants also are encouraged to attend five additional sessions on sheep and lamb during the Country Living Expo on Saturday, Jan 26, at Stanwood High School.
Space is limited for Lamb 200 and early registration is encouraged. Registration is $85 per person, which includes seminar, handouts, lunch, dinner and wine/lamb tasting. Paid registration must be made prior to Jan. 14. A late fee of $25 will be charged after that date.
To register online with a credit card, visit http://www.BrownPaperTickets.com/event/309250/ or download the form at http://www.animalag.wsu.edu and mail with your check.
The Lamb 200 course utilizes extensive, hands-on learning to ensure a broad and lasting impact of the topics and skills taught. According to course developer Jan Busboom, WSU Extension meat specialist, the aim is “to raise the level of awareness in lamb production from farm to table, including reasons why lamb sometimes misses the mark for profitability and meeting consumer expectations.”
Presenters will include WSU Extension meat and livestock specialists, local harvesting expert Pat Cairus from Del Fox Custom Meats and WSU chef Jamie Callison, who will share his knowledge on the pairing of lamb, wines and beer. Lunch will be served and the day will end with a delicious catered dinner and panel presentation on marketing opportunities and challenges.
Topics will include live animal evaluation; grid pricing; carcass grading and fabrication; added-value products; quality targets of consumers and chefs; palatability and quality evaluation; and the use of new technologies and research to address critical and emerging issues. For a complete agenda and information on registration, visit http://www.animalag.wsu.edu.
For registration information or additional information on the Lamb 200 course, contact Sarah M. Smith, Grant/Adams Extension at 509-754-2011 ext. 413 or smithsm@wsu.edu.