Whole Lamb

Here's the whole lamb from Groff's Content! We decided to lay it out lamb-like for educational purposes before splitting it.
The sack underneath is the fat; the bag on top has the bones; the bag by the tail is the intestines.

The nice thing about lamb is that there are not that many unusual cuts, plus it has that useful bilateral symmetry, so dividing it was fairly non-contentious (although reportedly Lane's son was not happy that I ended up with the head) since there were multiples of 2 of everything except the head and organs. Of those, Lane got the tongue and heart and I took the kidneys. On to the cooking.