Love and Respect your Butcher

I had the bright idea to save money by getting a suckling pig from Iron Chef Hank and butchering it myself. 1 hour and 45 bucks later, KCC and I ended up with 1.7 pounds of tenderloin and a tiny rack of ribs. I'll leave my meat cutting to the butcher, thank you very much.
We have front and hind quarters left to roast but I'm not entirely optimistic.