Hi Mat. I have just be re-reading and thinking a bit.
mat wroteI... My early thinking was to partition a shop, different prep areas, not do goat or chicken, just Beef, pork, duck, maybe some smoked fish.
I don't think a partitioned arrangement would work well with the Muslim customers. It is a matter of trust. They regard pig products as like sh*t - so don't want it anywhere near. How can they be sure that the same utensils that were dealing with pork have not been brought to the beef - or that the same butcher has been working both sides touching the pork, then the beef.