Communion sacrifices differ from burnt offerings because the sacrificial victims are not completely burned; some parts are burned on the altar, while other parts are eaten at a banquet offered by the offeror to his family and guests (7:15; 19:6-8). The distinction between large livestock (1-5) and small livestock (6) is maintained; the latter are classified as lambs (7-11) and goats (12-16). In all cases, the same ritual pattern is followed: the hand is placed on the victim before sacrifice, and the altar is sprinkled with its blood on all four sides, as in the burnt offerings—a task performed by the priest.
This type of sacrifice involves the sacred banquet, a common element among other Near Eastern nations and cultures. The offeror aimed to accomplish one of two things: 1. To show gratitude to God for a specific reason—Psalm 107 lists four reasons, though there may be more. 2. To make a votive offering, asking the Lord for a particular benefit. The Israelites made it clear they did not eat these meals with God, but in His presence. The sacredness of food mainly arises from God allowing the offeror to eat part of the victim, which belongs entirely to Him since all life is His. Additionally, the location of the sacrifice and meal—the Sanctuary—the holiness of the altar, which is reaffirmed each time with the blood of victims, and contact with sacred persons—priests dedicated solely to the Lord—all contribute to this sacredness.