You know the Spanish educational system is being butchered when you hear the following.
Malassie came home for lunch today fired up about an upcoming Biology class. This Friday, she and her Third Year secondary school classmates are going to learn how to dissect sheep hearts and lungs. They´ve been put into pairs and given a list of things to pick up or bring from home.
All fine and good. Mum won´t have any trouble getting these.
Oh, and I nearly forgot, one half of each student pair, in Malassie´s case a pal we´ll call Ana, has to phone up Casquerías Gonzalo, a butcher shop across town that specialises in offal (casquería), to order a:
“fresh asadura de cordero pascual without the liver, unsliced.”
There´s a helpful explanation of what an asadura de cordero pascual is on the butchers´ complex website. It´s the heart, lungs and liver, all in one piece, of a lamb that has not yet fed on grass and whose horns haven´t emerged. It costs about €3, to be defrayed by the other half of each student pair when he or she goes to pick it up.
O sea, it´s going into my fridge.
Understandably, the Biology teacher, too overworked to order the dead lamb and have it delivered to the school herself, has also been unable to issue any information on the fate of the asadura (without liver) once it has been dissected.
But I´m giving Casquerías Gonzalo´s webpage of recipe ingredients a butcher´s, just in case. It´s in English and you shouldn´t miss it!
Muffled knacks of lamb, mmm!