Final answer:
A food service operation should purchase whole lamb when they have skilled butchering staff, can use by-products for stock making, and have adequate equipment and storage; hence, the answer is 'all of the above'.
Step-by-step explanation:
The conditions under which a food service operation should purchase whole lamb are when employees are skilled in butchering, the trim and bones can be used in stock making, and adequate equipment and storage are available. Therefore, the direct answer is d. all of the above.
When purchasing whole lambs, the staff's butchering skills are critical to properly break down the animal for various cuts of meat, ensuring minimal waste and maximizing the use of the product. This also allows the operation to tailor cuts to their specific needs and preferences. Secondly, the by-products such as trimmings and bones are valuable for creating flavorful stocks and broths, which can be used in a variety of dishes. Lastly, the capability to efficiently store and maintain the whole lamb at proper temperatures is essential to prevent spoilage and ensure food safety. Proper equipment is also necessary to handle the butchering and storage processes. All these factors together make purchasing the whole lamb a viable and efficient option for a food service operation.