The piglet got deliverd a while ago.

Hanging in the cold room prior to fabrication. On either side are whole double loins of lamb,
bone in. We use them for saddles or lamb chops, both which get cut on order.

 
Playing around.

What we did with it:
  The legs where used as mini roasts,
  Shoulders deboned and rolled,
  Belly also deboned and roasted whole.
  the head got turned into brawn,
  Loins and fillets were taken out and used in stirfries and grills
  Leftover bones where made into sauce
 And the crackling, well that was mine.