Yesterday morning, we had an impromptu class for Miya (Chef de Cuisine), Kelly (Sous Chef), and James (Assistant Sous Chef). We received the first carcass of Niihau Lamb . This is just one leg taken apart. When you butcher the animal, you not only feel responsible to use all of the parts, you begin to understand why you cook certain things a certain way, what all the possibilities are with each muscle , and why the classics are the classics. This is old school, definitely, and also a dying art. Today, all most cooks need is a pair of scissors, to open up the bag that holds the proportioned steak in it. This is something I love to do, it makes you understand cooking a lot better and teaches you all of the terminology used in all of the textbooks. This lamb is also awesome in taste.