It may make some queasy to see animals knowing they will eventually be killed for the sole purpose of eating. If that's you, stop reading now. Staying with relatives in Whitianga, New Zealand gave me the opportunity to watch and observe their sheep herd. They have almost a dozen lambs that are rotated every few days, from one paddock to the next. The timing is decided on how much greenery they have consumed on each square of the plot. While they are alive, the lamb's purpose is to eat and subsequently fertilize the land. There is only one lamb named Lucy that will be spared from ending up as dinner. She is much larger and decidedly more vocal and outgoing than the others, as if she knows it's her turf.
Talk about eating local. 50 miles? How 'bout 50 steps or less? We ate lamb a few times in the three weeks we were in New Zealand. My uncle Steven uses a BBQ rotisserie to cook the leg. I asked how he does the killing. He shoots the animal in the head first, and butchers it immediately after.
Enjoying lamb is a common "truly Kiwi" meal. The meat was tender, juicy, and not at all gamey. Served with mint sauce, salad, kumera and pumpkin, foraged mushrooms (by the family's 78 year old grand-Mum), potatoes, and other garden items. Definitely filling and tasty fare. One interesting note: Oscar was first asked to carve the lamb, but the duty went to me after Oscar admitted that was my "area of expertise." Touche.