Final answer:
It is generally true that lamb is manageable for restaurants to receive whole, which allows for various dishes from nose-to-tail and can be economical and sustainable. However, the trend towards vegetarianism and veganism brings up debates about sustainability and ethics in meat consumption.
Step-by-step explanation:
The statement that lamb is one meat animal that is practical for restaurants to receive whole is generally true. While every restaurant's needs and capabilities differ, as a relatively smaller animal compared to beef and pork, a whole lamb is more manageable for many restaurant operations. Lamb can be received whole by restaurants that have the skill or the butchery department to break down the animal into various cuts for different dishes.
Furthermore, utilizing the entire animal is consistent with a nose-to-tail philosophy which is both economically beneficial and aligns with sustainable food practices. It allows the restaurant to offer a variety of dishes and potentially reduce waste, which is important in a climate where meat consumption is under scrutiny for both health and environmental concerns.
There is, however, another dynamic that considers the broader perspective of food sustainability and the philosophical arguments presented by vegetarians and vegans. While Lusk and Norwood’s study suggests that meat is valuable to consumers and that only a small percentage of Americans are vegetarians or vegans, there are ongoing debates about the ethics and sustainability of meat consumption.