Behind the Scenes: SF Chefs Dinner Party Project – Live Fire Lamb
The partnership for this particular dinner party project was a perfect match – pairing the farm-to-table philosophy of Farmstead at Long Meadow Ranch with the world of whole animal butchery from Fatted Calf and owner Taylor Boetticher. Boetticher’s background is in the kitchen, but his work with knives is what the charcuterie, with locations in Napa and San Francisco, is best known for. Boetticher took to the task of butchering the lamb with aplomb, finely detailing each step, what parts of the animal he was cutting, what some parts are used for and how to do the job at home. Butchering a whole animal can be a tedious exercise, but Boetticher handled the lamb expertly. He said he’s glad whole animal butchery continues to gain steam in restaurants as it has over the last few years, as more and more chefs and consumers are becoming more knowledgeable about all the different parts of each animal. 
