Yesterday I took a stroll though London’s Borough Market and the butchers at the Ginger Pig were breaking down lambs. I dashed over to the shop to document this beautiful process in which no part is wasted. Using meat saws and cleavers, and boning knives the butchers masterfully harvested rib racks, Barnsley chops, shanks, suet, kidneys, and more. You can see all the shots on Flickr here.
oh, wow, are you sure that is lamb? When I compare that to my lovely little lambs here in Rome…. Must have a pic of Annibale breaking one down somewhere. They are definitely so small that half a lamb with head is usually just 2,3 kilos….
yup im positive it’s lamb! Annibale is hooking you up with young lambs, practically newborn if they weigh so little. these are older, and therefore bigger. I didnt ask the age and hesitate to estimate but after seeing them, i kinda understand why pajata has gotten so bit lately!
Oh and for home butchers, here is a cool step-by-step guide to lamb butchering: http://www.guardian.co.uk/lifeandstyle/gallery/2008/nov/19/foodanddrink?picture=339592343