Join us on Saturday, October 25 for a special hands-on class hosted in collaboration with the American Lamb Board at Bella Luna. Under the guidance of Chef Nicco Muratore, you’ll explore the art of cooking with lamb—learning how to prepare four distinct dishes, each showcasing a different cut. Along the way, you’ll observe butchery demonstrations, build hands-on culinary skills, and gain a deeper understanding of how to bring out the best in this exceptional ingredient. We’ll be working with Oregon lamb from Anderson Ranch in Brownsville, celebrating the flavor, versatility, and quality of American Lamb. The evening culminates in a family-style feast paired with an elegant selection of Oregon Pinot Noirs—a perfect match for the richness of the day’s work.

The menu includes:

• Lamb hummus: Mini Syrian Lamb Meatballs, pine nuts, red pepper hummus
• Grilled Lamb Leg Kebabs, yogurt and spice marinated lamb, squash tzatziki, plum mostarda, sungold tomato salad
• Marinated and Grilled Rack of Lamb, sunchoke puree, walnut-castelvetrano olive salsa verde, apple and frisée salad
• Braised Lamb Shanks in aromatic broth with Alvarez Farms mayocoba beans  with peach amba, harissa roasted carrots, and wood fired flatbread