NEW GLOUCESTER – The University of Maine Cooperative Extension has partnered with the American Lamb Board to offer the Lamb and Goat Cookery School for consumers and chefs on Friday and Saturday, Oct. 22 and 23, in New Gloucester. The school will feature chefs Wilfred Beriau and Paul Charpentier of Southern Maine Community College as instructors. Both are certified culinary instructors and have experience in the restaurant and food preparation arena.

The school will take place in the kitchens of Pineland Commons. Participants will learn about lamb and goat meat cuts, selection and food safety in an evening session on Oct. 22. The Oct. 23 session will focus on meal preparation using meats produced on Maine farms.

The school will culminate in a special banquet featuring lamb and goat meat to be held in the Pineland Commons on Saturday evening.

The 10-hour long school is designed for 20 students with varying degrees of knowledge and cooking skill. The cost is $100 a person and includes lunch, the lamb and goat banquet, recipes and a notebook filled with other information about using lamb and goat meat in meals.

Those interested in taking part are asked to register as early as possible. For registration material, call Cooperative Extension at 1-800-287-1471 or see a link to the 2004 Maine Shepherd and Goat Herder’s School on the Web site at

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