As Dan started showing us how to break down a lamb, it was clear that he'd been doing this for a long time. Like most of the applied arts, butchery takes lots of repetition, and Dan is a master. He took time to show the kids how to tell where to cut specific pieces of lamb. He even weighed the meat, the trim (which we'll have ground) and the waste (bones, fat, etc.). We found that we had significantly greater yield (the ratio of "sell-able" retail cuts of lamb and trim) that we usually get.
Watching Dan work, I was struck by the fact that that our livelihood relies on the skill of many folks - our own skill as farmers must be matched by the skill of our butchers. Roseville Meats is a throw-back of sorts - not many people know how to cut meat as skillfully as Dan and the other butchers there.
As I write this, I'm grilling some sirloin chops from these lambs. I can't wait to try them!