The Accidental Smallholder Forum
Livestock => Sheep => Topic started by: Azzdodd on August 15, 2014, 10:41:58 am
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Sending some 2 ewes next week I usually just sell the meat but gonna keep it this time! How do you all get yours cut & what do you make with it :)
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We tend to make more mince from the older ewes but actually - a bigger leg means more leftovers to make into curry/stew.
We send our ram lambs at the end of their first summer and the ewe lambs that we are not keeping we send at the end of their second summer.
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Diced shoulders, for stews (I don't curry it as I don't want to lose any of the flavour). Loin whole or boned and rolled for roasting. Legs whole or halved for roasting, or steaks, or diced for stews. Mmmm, yummy...
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Shoulders double-cooked Greek style - very slow roast 4-5 hours on alow temp. with wine, rosemary and garlic. When cooled, strip meat from the bone (really easy), break into pieces. Reheat when required, and serve with potatoes/rice/couscous/salad :yum:
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I refer you to my previous answer! (http://www.accidentalsmallholder.net/forum/index.php?topic=15951.msg153371#msg153371) :D
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Shoulders I tend to do 24hr slow roast recipe with onion, garlic, chilli, cardammon etc - delicious