With an eye on self-sufficiency, more people are raising sheep and goats at home for pleasure and for meat. However, good eating requires more than just animal husbandry skills; it requires skilled butchery to make use of the whole animal. We will discuss the equipment needed to properly butcher these animals, anatomy in relation to cooking methods, and storage possibilities for the end product. The instructor’s goal is to get students acquainted and comfortable with the butchering process for home. The instructor will also show different ways of butchering for different cooking styles and needs. As a class, several cuts of both lamb and goat will be prepared and shared in a community meal at the end of class. Students will take home additional meat.