**Please note for the squeamish and some vegetarians the photographs below are graphic.
Finally, I got to experience a meal from start to finish; from pasture to plate. As a meat eater I think it’s important to know the process to be able to withstand the whole kill-an-animal part of it. And I did. I saw the lamb scurrying around the paddock, watched it bled from a swift cut to the jugular, and observed closely as Roberto, the farm hand, made incisions in just the right spot to easily skin the beast by maneuvering his fist between the skin and muscles.
When you´re not accustomed to seeing your meat butchered it can be quite an assault on one’s modern sensibilities, I suppose. But I am pleased to report that I didn’t flinch much, – but of course, I wasn’t the one putting the knife to flesh. And that’s my next step; now I´ve observed and next it’s time to do it myself…
The meal, by the way, was more thandelicious.
Here are some pictures from start to finish.