The Accidental Smallholder Forum
Livestock => Sheep => Topic started by: wonderwooly on August 24, 2014, 09:45:06 pm
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we have some ewes that need culling and the only option given to us at the moment
is merguez, that costs for the butchery, and we have plenty of lamb this year so I was wondering if there were some other possibility that i'm missing that might help equalize
the cost of investing in new blood this year?
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What age are the ewes? Last winter we slaughtered two of our old girls - they were getting on for ten - and so long as we pared the fat or used a method that allowed us to run off the molten fat, they made excellent eating. Slow roasted, the legs were to die for!