Slaughtering and Roasting a Sheep, part I

Esayas slaughtered it and skinned it the Ethiopian traditional way, and explained the significance of all the various parts. Parts of the fat, like on the rump, are really good and used for special purposes. Sleep are slaughtered for special occasions, like a wedding or the story of the prodigal son.
It took hours to get it all ready and then to roast it, but it was quite good. We ate just about everything, except the lungs and the head. Some people even eat the head, they prepare it in some special way. They said the tongue was good, but we didn’t bother to cook it. I don’t know exactly what I ate, but I’m pretty sure I ate part of the heart, kidneys, intestine, and some of its four stomachs.
Edwin (pictured above) made a stew out the intestines, and it was really good, much softer than the rest of it, which can be kind of hard to chew.
Overall,it was quite an experience, and I thought a lot about all the biblical images concerning sheep, like Jesus being killing as a sheep, and how we are like sheep going astray. We had devotions Sunday morning, which was Palm Sunday, and Dennis pointed out how the sheep was brought into our camp with great triumph, and we were all excited, taking pictures with it, and then led it away and killed it. Just like how Jesus entered Jerusalem and then was killed a week later.

Slaughtering and Roasting a Sheep, part II

##The title should provide some guidance, but some pictures may be disturbing for some viewers.##

Yes, I do realize I am starting with part II, and I didn't plan to break things up this much, but the internet is refusing to allow me to load more pictures. So we'll start with the second part of the process.
We ate just about everything, except the lungs and the head. Some people even eat the head, they prepare it in some special way. They said the tongue was good, but we didn’t bother to cook it. I don’t know exactly what I ate, but I’m pretty sure I ate part of the heart, kidneys, intestine, and some of its four stomachs. It was all really good.
That is some of its four stomachs, roasting away.
Philip was a chef extraordinaire. He spent hours over the coals tending the meat! Edwin also made a stew out the intestines, and it was really good, much softer than the rest of it, which can be kind of hard to chew.
The remnants of our dearly departed (and tasty) friend.

Next time: part I... (and theological application)