I find butchering meat fascinating. Maybe because butchers get to use giant saws and knives. Maybe because I like the idea of breaking something down into individual parts, each part with its own character and most ideal method of cooking. Imagine me with a giant saw- some might say that's a scary picture!
The butcher- let's call him "Bob"
Photo of the Mirror-
Check out the Giant Curved Knife next to the rack of lamb
A butcher came in near the end of Intermediate Cuisine and broke down a lamb. The butcher himself was quite a character. Imagine a French man rocking a red button-down shirt with a cowboy string tie at the collar, all under your standard chef's jacket. Bob the butcher, adding new meaning to French haute couture. Apparel aside, he was great- here are all the different parts of the lamb, sorry the labels are in French!
Breast / Chest
Whole Rack of Lamb
So I'm ready to tackle breaking down a whole animal if someone's ready to teach me. Anyone game?