And Now, the Lamb Comes Under the Knife

Whew, it sure has been a meat centric week this week, eh? The butchering of the lamb is the last big job for Kevin. A lot of this will become the "7-hour lamb" that is a menu staple, but he will also cut chops, use the legs, and make some other roasts with the choicer cuts. He really enjoys this job, handling a quality product, butchering it to suit his needs and making the most of the animal, wasting nothing.

Next week, I promise, no raw meat. More vegetables and seafood.

Grrrrrr.