Butchery

INGREDIENTS

1 x 5.5-6kg kid, including liver, lungs and kidney

Butchery

This is similar to cutting up a lamb. Working with the tip of a sharp knife, free the offal from the carcass as a single piece (1). Set aside for enthosthia, see recipe below.

Remove the two shoulders (2) and legs (3) following the natural muscle conformation.

Locate the point at the base of the neck where it joins the back and cut off, using a cleaver.

Locate the point at the top of the neck where it joins the head (4). Sever the neck. Split the head in two.

Separate the loin from the best-end. Trim the flanks from the ribs, leaving about 7cm rib attached (5). Cut the back into double chops.

Bone out and tie the shoulders. Bone out legs, leaving the knuckle bones attached and tie (6).

Keep the legs, shoulders, chops and, optionally, the neck for serving. Use the head and trimmings for the sauce base.