(Lamb photo shoot)
Not really. But local, pastured lamb from Riverside County is very good.
I first slaughtered, skinned, eviscerated, and butchered a lamb when I was 14 years old. I didn't recently jump on the artisanal butchery bandwagon.
I've been butchering for almost 30 years. That's a lot of practice time. I can do it fast and clean, not a spot of blood on my chef's whites. And a student I taught fabrication to was offered a job in a one star Michelin restaurant in Paris based on the fabrication skills I taught him.
My fabrication course students finished butchering and cooked all the different cuts of lamb into various international dishes.
My students made lamb stock, stuffed leg of lamb, lamb in the style of Thai "curry", lamb stew, rack of lamb, and of course lamb shank tagine.