The Accidental Smallholder Forum
Livestock => Sheep => Topic started by: Azzdodd on February 04, 2016, 02:31:06 pm
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Well long story short a late born ewe lamb 2014 jumped the fence in with her father an had a lamb herself. He's never been a good doer I ate his mum a few months back he has just been hanging around in the field with the ram an was very small so decided I'll take him the butcher an have the whole carcus back an do something with him (waste not want not) an idea's. I've had the carcus weighed today an he weighes a little over 9kg....
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Had you kept him til midsummer he would have had more condition to him, and made him more worthwhile to slaughter. Meanwhile, how about a spit roast :hungry: :sheep:
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There must be curry recipes for that kind of meat....
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I sent one away last year that was a late lamb, and as it was a ram lamb I didn't really want to hold onto it for any longer - that came back at 10.9kg. I just did each leg whole, with the chump left on, each shoulder whole, and for the loin I boned and rolled it whole (eg. not split down the middle, roll both loin eyes together - its probably called a rolled double loin or something :)).
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goodness that much ;) Ouessants aren't very big but they're tasty!
Would agree about Foobars choice of cuts . My butcher puts a cut into the leg so that it will flex to go in the pan but otherwise its whole.
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Thanks for the replies it was a ram lamb an it was just starting to become a pain butting when I took in hay etc an I could do with the space for lambing my ram can go with the ewes after lambing an it's an extra paddock freed up.
I am thinking whole leg joints just be smaller, shoulders the same an maybe just see what rest is like then :-)
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Rack of ribs from centre or fillet out the eye chops and use as a fillet type roast / couple of roasts or similar . Slow roast the belly rolled and stuffed with couscous
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Give the belly to the dog, it will be all skin anyway! :)