Every time I visit Srinagar markets, I see the same scene unfold.

Butchers handle Rajasthani sheep with practiced ease. Trucks carrying these animals arrive from far-off states like Rajasthan and Delhi.

I ask the same question over and over: Why aren’t our own Kashmir Marino or Bakerwali sheep part of the everyday mutton trade?

For years, we’ve told ourselves that Rajasthani breeds are somehow better: leaner, more suited for the grand wazwan, our traditional culinary art.

I have seen respected wazas insist on Rajasthani sheep when preparing for weddings or family feasts. Meanwhile, local sheep are raised almost exclusively for Eid-ul-Azha, the festival when sacrifice spikes demand.

In Budgam district alone, over the last five years, about 60,000 sheep are sacrificed every Eid. Roughly 35,000 to 40,000 of these are local breeds. But outside this window, these hardy local varieties hardly find their way to our butcher shops or kitchens.

The numbers don’t lie. On any regular day, Kashmir consumes between 5,500 and 6,000 sheep, of which........

© Kashmir Observer