Rudi Had A Little Lamb

The head was sawed just so
And everywhere that Rudi went
Carnivores were sure to go...

And, so it was last weekend, when Master Butcher Rudi Weid butchered the carcass of a 110 lb sustainably and humanely raised lamb, straight from the pastures of upstate New York at the Institute of Culinary Arts in Manhattan. In the able hands of the expert butcher, bones were cleaved, glands were extracted, a liver was sliced and shanks were hewed. It was all for a good cause, with proceeds benefitting Slow Food NYC's Harvest Time program.

After the lamb was broken down, we nibbled on a pre-cooked lambie (darn if those deep-fried testicles weren't tasty!) and the bidding began on Weid's gorgeous cuts...

But, alas, The Vamp was out bid on everything from a leg to stew meat. I even came up short on these glorious, roasted half heads...

Guess I'll just need to hit the greenmarket for a sustainably farm raised lamb carcass of my own. Then I'll just need to get a professional bone saw and I'll be ready to go.

(Figure that's a not-too-subtle hint for a holiday gift. Get me a cleaver too and you'll have one happy Vamp on your hands!)

Comments

[fioricet online]

The head of the lamb looks delicious,...the eye is more delicious I think.