@lambfated inquired: ‘ An acquired taste ’ // they can't help but be curious, lmfao
Taste test - Accepting
"Oh, what could I not do with meat as fine as this? I have had lamb served plentiful times upon my table, as either the main dish or complimenting the arrangement, and it is quite a delight! Even moreso when it comes practically pre-prepared already!
Now, of course, I am not saying what I am looking at is anything comparable to the states of decomposition and fermentation which my people utilize to bring out the full flavor profile of what we enjoy. However, this is certainly a start to the process, and could be nudged along with only the briefest of adjustments. Take the eyes out first, of course, alongside the tongue and the cheek, as these are the most delicate of cuts and should be handled upon their own, where they can be admired for what they are. Run piping through the bodily cavity and flush with hand-selected materials while preserving the organs for as long as possible. Ideally, nothing should be preventing the ability to comfortably breathe, and additional tubing should be fed down the throat to prepare the digestive tract.
The rumen is of particular interest, and should be flushed promptly, removing the issue of cud, so that it can begin slow-cooking and absorb the flavors the rest of the body is being brined within. Upon serving, it can be flipped inside out and stuffed with whale fluke or otter cutlets, so that it has a tougher exterior and a juicy, supple, "buttery" interior. The eyes and cheek and tongue, likewise, are much too delicate to wait upon without losing flavor, so serve as-is. The tongue can be sliced into thin cuts, and should be folded around each other to create pleasant, cute shapes, to compliment the sweet flavor.
With preparation, the skin should be removed first, as the hair is too fine to eat and would only get in the way of the meal. Drain the excess fluid and open the body cavity. This can be stuffed with any assortment of items, and should be used as the centerpiece upon at least one table, where guests can remove cuts of the tenderest of meat and break off bones for themselves. The whole process should leave the marrow intact, so sucking it out will be another treat!
The feet and hands, however, are indeed too tough with hooves and less meat upon them. Remove the chewy meat upon the hand, perhaps stringing it around a skewer of shrimp and jellyfish, or use it as flavoring as you render the hooves down to a softer state, more suitable to such parties. However, there are four of them, so you could always save one for later, as they would make for an excellent chew.
The head, too, should be removed and the skullcap sawed open with a delicate hand, forming a gentle swoop around the horns which is pleasing to the eye. The brain would make a fantastic dessert for someone who is skilled enough to prepare it, seasoning it just-so with soft corals and with a careful brining. The texture should be brought out in full, emphasizing a smooth creaminess interrupted only briefly by bursts of flavor, producing a sweetened effect that is easy to spoon or even lap up. Warm it only slightly, enough to emulate the sensation of the living. Accent as needed, and procure as a gift for the host!"
