(image from flickr)
while i do not condone taking photos of written material that is worth its money and should be paid for, the above is a double-page spread from the san francisco panorama (aka issue 33 of mcsweeneys) on making lambchetta*, from slaughter to plate.
watching chickens getting slaughtered is slightly tolerable (thank you, asian childhood). but an actual whole, cute, bleating, fluffy lamb? i think i need a lie down. (but doesn’t it look super duper tasty after step 45?)
one thing it does make me realise is the amount of hands and effort that go into putting food on your table. and what’s heart wrenching is that apparently this is the ethical way of slaughtering lambs (it takes an hour and a half to get through 4 lambs). imagine if it was your average mass-market non-milk-fed lamb factory?
go out (or online), get yourself a copy of the panorama, and barf/drool along.
* a lamb version of heart-stopping (in more ways than one) porchetta.