Whether you’re new to lamb or a lamb lover, this hands-on class is for you!
Make: Cured Lemon and Herbed Meatballs and Steamed Lamb Dumplings
Rotate between the two stations and get a chance to make both dishes, with recipes to take home.
Taste: Slow-cooked Shredded Lamb with Tomato and Red Wine
Another recipe to take home! The instructor's favorite quick and easy slow cooker dish will be bubbling away to share with students.
Chat: Meet new people!
Learn what it’s like raising 100% grass-fed lamb from your farmer/instructor.
Eat! We’ll end the class by gathering to eat the meal we’ve cooked together.
Date: Saturday, June 27, 2026
Time: 9:00 AM - 12:30 PM
Ages: 12+
Materials Fees: $20
Location: People's Food Co-op, 315 5th Ave S, La Crosse, WI 54601
Instructions: Please bring a hair tie/bandana/hat to cover your hair and an apron if you’d like one. If you’d like to purchase any lamb to take home, please bring a cooler. Heidi will have an assortment of frozen, packaged cuts.
Sliding Scale Course Fee Guidelines (not including Materials Fees)
Supporter Level Ticket: $70
If you move through the world with financial ease and the means to fulfill many of your wants as well as your needs – you are able to eat out when you want, abundantly meet your needs through employment or can comfortably not work, have access to family wealth, own property, etc. – consider paying at this level, which will help us ensure the long term sustainability of our programs while keeping our offerings accessible to those with access to fewer resources.
Sustainer Level Ticket: $55
If you are able to meet your needs with relative ease while budgeting your educational and entertainment spending – for instance, you are able to take classes and eat out occasionally as long as you are mindful – consider paying at this level, which will help sustain the work of the Folk School at a modest level.
Supported Level Ticket: $40
If you struggle to fund your basic needs and have limited access to resources in your family and community, or if you would not be able to access this offering without a discounted payment option, consider paying at this level. We value your presence and contributions to our community and do not want any economic circumstances to be a barrier to attendance!
Instructor Bio — Heidi Eger (she/her)
Heidi Eger (she/her) has been sharing her love of cooking with folks for over a decade. She specializes in Lamb cookery and Norwegian treats like Lefse and Krumkake. In her hands-on classes, students are encouraged to try new flavors or techniques in a warm, friendly environment.
When not in the kitchen, Heidi raises 100% grass-fed lamb and mutton at Radicle Heart Farm in Canton, MN. Heidi is energized by learning how the sheep interact with all the different plants in the pasture. She uses those observations to manage the sheep for soil health, biodiversity, and habitat restoration along with meat production. She revels in finding a new plant or hearing a new bird call as she works with the flock to bring the land back to vibrancy.
In her quest to honor the animals harvested to nourish families, Heidi has been exploring ways to celebrate all the parts of each sheep. In addition to finding the best recipes to showcase the delicious meat, Heidi makes pet treats and sews sheepskins into warm clothing and beautiful decor inspired by the Nordic folk art of Skinnfell.