I know a lot more about lamb anatomy now than when I started (kinda like deer but not exactly--proportions aren't the same, of course.) Our cuts weren't butcher-perfect looking, but recognizable...as J- said, there's a reason the professionals have band saws and not the kind of saw he had (sorta like a sabre saw with the blade pointing forward...it's really meant for construction work, or deconstruction work. Richard used one like it to cut the roof decking away from the ridgeline when he installed the roof vent a few years ago.)
The lamb cuts, packaged, just fit into the cavity left in the freezer by the meat friends took a couple of weeks ago and we had eaten in the meantime. There's not room for even one chicken.
