The Accidental Smallholder Forum
Livestock => Sheep => Topic started by: garden cottage on June 06, 2009, 04:26:54 pm
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:sheep: well weve bitten the bullet and had our breeding ram dispatched, ryeland who was firing blanks just came back from slaughterhouse, cost us £15 to have killed and split, we are doing the butchery ourselves although had some initial worries of taste etc he was 4yrs old most of it has gone through the mincer with some cubed for curries. yes he was very fatty has been hung for a week. weve got approx 30lb lean mince 2 large 9lb legs for joints and lots meaty bones for stew. weve made a burger out of some of the mince and popped it in the frying pan for a taste test and suprisingly was very nice no nasty aftertaste or anything.so think it was worth doing rather than just getting rid of him certainly given us plenty of meals for the future.......neil
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You did the correct thing sending him away now when all 'must' taint would have dissipated. We now leave our tup lambs entire as many people have said they prefer the stronger taste. I prefer the stronger flavours too and usually take a 1/2 tup lamb/hogg.
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Hello,
I was led to believe that when they reach maturity then they were no good for meat. Is it a case that the taint goes after a certain age ? We have about six rams with only two "in charge" so it would be nice to know that we could eat them.
Cheers
Gavin
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Is it the same as it is with boars, if you remove them from any female for around 6 weeks the taint is not detectable in the meat? Would love to know for a friend.
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We have found that the 'taint' does fade once the ewes have been removed or the breeding cycles have stopped.
However Older rams do have a much stronger flavour. Some don't like it but some do