My wife is an amazing cook. MashaAllah.
After the skinning and gutting, I took four big pieces to a local halal butcher, where a nice young guy cleaned and butchered the animal.
The whole sacrifice, start to finish, took about 4 hours. Alhamdulillah, Allah made it easy for us. Thanks again to brother Suhaib, without whom I might still be standing around trying to figure out what to do.
I brought the meat home, and after going around to visit a few neighbors as part of Eid celebration, Hana and I packaged up the meat (1/3 for friends and family; 1/3 for the people in need; 1/3 to eat), and she prepared a lovely meal of fresh goat foreleg and rice. It was absolutely delicious.
So that was the whole udhiyah experience, from farm to table. May Allah azza wa jall accept our sacrifice.
iPhone 5, built-in camera app.
