Asia Grace

Butcher with fat-tail sheep


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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