CANTON -- Cornell Cooperative Extension will present a lamb cutting and cooking workshop Saturday, Jan. 14, from 10 a.m.-noon, at the Extension learning farm kitchen, 2043B State Highway 68.

Meat cutter Ray Butler will demonstrate how to process a lamb carcass with a few simple tools at home and talk about different cuts. Betsy Hodge and MacKenzie Waro will discuss marketing the cuts, and seasoning and cooking different dishes. Participants will have the opportunity for hands-on meat cutting. There will be a lamb tasting, and food safety, storage and preservation will be covered.

At the workshop, cuts will be weighed to determine percentage of the carcass.

Class size is limited. The cost is $20 per person, and $10 for additional family members. To register and for more information call the Extension at 379-9192, ext. 237, or email Betsy Hodge at bmf9@cornell.edu.