The University of Missouri Extension, St. Clair County will hold American Lamb Consumer and Producer Workshop. “The purpose of this workshop is to connect local sheep producers with potential consumers, thereby increasing lamb meat demand, says David Brown MU Extension Livestock Field Specialist”. According to a recent survey, only half of the U.S. population has tried eating lamb.
Ironically, many sheep producers have never tried the mouthwatering savory lamb they raise. The focus and intent of this workshop is to bridge the gap between producers that are looking for ways to boost their production and adventurous consumers seeking to diversify their home cooking cuisine. This combination will increase local sheep production and more profit margin for the producers, says Brown.
Topics and Speakers:
Sheep Farming Profitability - Linda Coffey (Livestock Specialist, NCAT)
Sheep Market Outlook - Jennifer Lutes (Ag. Specialist, MU)
Why You Should Eat Lamb - David Brown (Livestock Specialist, MU)
Lamb-Cut Demo - MU Value Added Meat Team
Special Guest: Chef Lou Rice (Author of Ozarks Cooking, the Best of Chef Lou & a Little More with 35
Years Professional culinary & Hospitality).
Registration: https://extension.missouri.edu/events/american-lamb-consumer-and-producer-workshop
Cost: $10 |Adult $5 |Student - Includes lamb burger dinner + Free lamb recipe books.
Number of registrants limited to 40.
Venue: First Baptist Church, 555 Walnut St, Osceola, MO 64776.
Date: Thursday, February 29, 2024 | Time: 3pm - 7pm
For more information, contact St. Clair County MU Extension at 417-646-2419 or David Brown at
davidbrown@missouri.edu
American Lamb Meat Purchased with Grants Provided by Missouri Sheep Merchandising Council.
