1

(a) Visit a supermarket and calculate the selling price of a whole lamb. You will need to refer to a text that shows all the cuts from the carcass first. Which of these cuts are to be found within the supermarket? Consider how the butcher may use the missing parts.

(b) Carry out the same exercise at a local independent butcher.

(c) Find out:

(i) the cost of the whole lamb to the farmer (a copy of Farmers’ Weekly may help you)

(ii) the value of the whole carcass to the caterer (prices are published in Caterer and Hotelkeeper)