The Accidental Smallholder Forum
Livestock => Sheep => Topic started by: sabrina on May 16, 2018, 02:19:51 pm
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Picked up my hoggest from the butcher this morning. They were slaughter up at Dingwall and then delivered to the local butcher. I ran the hebs on until almost 2 years old this time so have gone for diced and mince. Also chops. Slaughter was £99 and £105 for the butcher. As there is only the 2 of us joints are a bit of a waste. We like burgers, pies etc. Also lamb curry. Going to be busy cooking for the winter now the freezer is full again.
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They would still be fine as roasting joints. A good cut is to have the top taken off the gigots to cook as steaks, which are wonderful, then the roast gigot is fine for two. :hugsheep: :hungry:
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How many did you take for slaughter? Trying to work out what to expect for costs next year, will be using Dingwall as well.
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out of interest why don't you use inverurie? it'd be much closer to you?
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out of interest why don't you use inverurie? it'd be much closer to you?
I had been told that they didn't do small numbers at inverurie?
Will be over the moon to be corrected!!
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How many did you take for slaughter? Trying to work out what to expect for costs next year, will be using Dingwall as well.
I took 3. Cost of killing plus delivering to our butcher was £79 not £99 as I first thought.
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A good cut is to have the top taken off the gigots to cook as steaks, which are wonderful, then the roast gigot is fine for two. :hugsheep: :hungry:
Kill, cut, bagged and weighed as:
Shoulders halved
Legs as steaks (packed for family of two) plus shanks
Chops
Rest as mince (packed in approx 500g)
3 were £64.50 total All done at the abbatoir.