Our videographer Abby Tracy went to MistralKitchen a few weeks ago, where chef de cuisine Taylor Thornhill showed her how he breaks down a whole lamb to create dishes like its clay oven-roasted lamb loin with eggplant, Puy lentils, turnip, and cipollini onions and tenderloin with carrot puree, lentils, turnip, and arugula. When he planned his restaurant, William Belickis envisioned an eatery where diners would see entire animals delivered via the front door along with vegetables and whatnot; he wanted them to experience the connection between the ingredients and what ended up on their plate.

Check it out. Unless watching animals butchered bothers you. In which case, you should probably watch something else.-JV