1). Are the "paya" / lamb-goat feet without meat on them or do they have some meat on them? If meat is present what do I do with meat if my aim is making soup? 2). Are there any special instructions for cleaning them since I think nails/hair etc. might still be attached and they can be really dirty with mud etc.. I hope you don't mind me asking the basic stuff - I don't have much experience with "meat dishes". Please feel free to throw in any other suggestions you might have that u think a rookie might make mistake with! Thanks My-Email is firstname.lastname@example.org. I would appreciate ur help.