Jesus in the temple, about to slaughter his lamb for Passover. He would slit the lamb's throat, and then hang the lamb from a hook, where a nearby priest would catch the draining blood in a silver or gold basin. The basin would then be passed up a line of priests (for speed/efficiency; they had thousands of sacrifices to deal with in a single afternoon) to the altar, where the blood would be sprinkled on the altar.
Jesus would then skin the lamb while it was hanging from the hook, then he would move the lamb to a nearby marble-topped table to finish the butchering. The fat and entrails would be turned over to the priests, to be burned on the altar to God. Jesus would then wrap the meat in its own carcass and take it home, where it would be roasted for the Passover meal.
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