He quickly, and systematically, segmented the lamb. Explaining to us where each cut originated. This gave us the chance to step backwards in the food chain. Mental reverse vertical integration.
Chefs always advise us to know our products. Where they come from. How they live. Who – or what – they eat. How they move. And this session drove the point home.
In general, but especially French chefs, have a holistic approach to ingredients. Respecting their origins and how they contribute to the planet.
More importantly. Understanding the how, why, what of animals helps a chef know what to do with it. The tenderloin, for example, is just that. A tender cut of meat. One that needs to be gently cooked and not for too long. The rump, on the other hand, is a muscle that is worked often and hard by animals. Long, slow braises is the only method that will make this though part edible.
Beginning with the whole lamb. The upper and lower sections were separated.
Excess fat and skin was trimmed from the upper section.
The left and right rib sections were sawed in two with the help of Chef Caals.
One by one. Each cut was prepared. Here the butcher is trimming a leg.
Frenching the racks.
Until each piece was cut. Trimmed. And prepared for sale.
Leg of lamb with bone.
Boned leg of lamb.
Shoulder with bone.
Boned shoulder.
Loin.
Chops.
And rack with tenderloin.
Boned leg of lamb.
Shoulder with bone. 
Boned shoulder.
Loin.
Chops.
And rack with tenderloin.
Now I just need to find a farm to watch these creatures. Walk, eat, and sleep.
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