Butcher with fat-tail sheep
Afghanistan
The fatter the sheep, the better. This fat-tailed variety of sheep was especially prized in Afghanistan. As a guest I was often given the choicest piece of roasted sheep fat. The typical Afghani dish at a tea house would be a pile of rice with a few pieces of roast meet, with a hunk of fat buried in the middle of the rice, like a hidden gem. Given the other options for food (raisins, nuts, bread, carrots and melons), I came to love it.
This butcher was sharpening his knife one morning.
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luis albarran writes:
The Fat Tailed sheep produces the best wool in the world; their fatty tail provides all the oils and lanolin for the wool. Besides being the “best” breed of sheep in the world they are actually the oldest, too. (And even mentioned in the Bible in Leviticus 3:9)
This Karakul sheep (also called the Fat-Tailed Sheep) is known for its silkiness and long-fiber wool. The Karakul sheep is bred in the wild (unlike sheep from New Zealand witched are bred indoors) and that contributes to its characteristics -- informal, uneven, rich-in-lanolin wool.
Steven Drucker writes:
As much as an enthusiast as I was for street food, in 1975, when I witnessed wasps pulling hunks of meat off carcasses hung in the Kabul market just like these, I became a vegetarian for the duration of my trip East!