Start licking your chops, lamb lovers: The Institute of Culinary Education’s head butcher, Rudi Weid, will break down a whole lamb at this seminar, using a sustainably raised animal from 3-Corner Field Farm. Some of the meat will be cooked during the class; bring cash to bid on the remaining cuts—proceeds benefit Slow Food NYC. Institute of Culinary Education, 50 W 23rd St between Fifth and Sixth Aves (800-522-4610, slowfoodnyc.org). 2–5pm, $75.
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Tonight’s eating event: Lamb butchering
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