In the spring we always think of Lamb. This is the time of year they are born and subsequently eaten at very fancy restaurants. Not here, this episode shows how to butcher a lamb – a full grown one. I know what you are thinking, why do I need to know how to butcher a lamb? More and more people are choosing to buy whole animals, and although the slaughterhouse will cut it up for you, butchering is an invaluable skill that puts you in closer connection with your food and lets you be sure that nothing is wasted. That being said, when I received this lamb, it was without its innards and head, a very disappointing discovery for me. In a later video I’ll work with those fine ingredients.