She's right, it's very very different to pig butchery. With a pigm, the carcass is halved and you work on a half carcass. WIth a lamb, the carcass isn't halved, and you don't halve it to butcher it. That means you butcher the whole carcass as you go.
Our lamby requiremens are quite simple, so I don't know how much butchery there will be for us to do next time. From Shirley's point of view, it's actually easier for her to cut it for us than it is for her to cut it into pieces for us to butcher further. Unless we wanted a rack of lamb - which we don't.
Made some amazing-smelling lamb stock from the bones yesterday. We've got lamb chops today, and Im making with boulangere potatoes. It was going to be dauphinoise, but we don't have any cream.
