[SallyintNorth]

Several 'real' farmers have said to me that they couldn't eat any of the sheep they have reared ... they just don't like the thought of it.

In a lot of cases, farmers don't like the thought of eating sheep because once you've kept sheep you realise what filthy creatures they are! 

[shygirl]

its the smell that puts me off - the meat still smells like a sheep.

[in the hills]

One of the farmers did say that Shygirl! He butchered the carcass himself and said the smell reminded him too much of the sheep.

Others said they knew the sheep so couldn't eat them and one farmers wife said she couldn't even serve lamb when it was lambing time or beef if they had calves arriving because her OH and his brother couldn't face eating what they had just seen born.

[Hellybee]

i agree, we dont eat our own, and yes i agree they taste very much like they smell, good burp from them and you got defo essence of  roast dinner haha

we sorting out the flock this year, all really small ewes to go, some wiry old black and brown face girls, we have a toothless girl but she s thriving and throws lovely lambs and is empty this year so she will have a stay of execution, caesarian ewe will go, some with quarters that wont take another lambing.  sad, but the circle of life and then money back in the bank to put back into the flock, very bittersweet xxx

[ewesaidit]

Thank you all so much for the replies.   It's good to know that I'm not alone in feeling this way! and the practical suggestions have been very helpful.

I do agree with the view that it seems a waste to just have her killed and taken away - maybe the compromise is that someone else actually takes her to the abbatoir for me (but then I'll be worrying about her going on her own!!)

Out of interest - it has been estimated that this ewe is in the 90 - 100kg range - how much mutton is that likely to yield ??   Do you get such a thing as mutton chops or is all of the meat chopped up for stews etc.  Do you sell it in the same way as 'half a lamb' or just chopped up by weight

thanks again

[SallyintNorth]

You will need to tell the butcher how you want her cut up.  Personally I like mutton chops (see Bionic's recent thread for mutton recipe suggestions) and love pot-roast any mutton joint    but a lot of people think it's best all as diced and minced for stews and so on. 

You suggested you had customers waiting?  Best ask them what they want

As to meat for liveweight... well a lamb, which shouldn't have too much fat on it, would be about 50% meat.  An older ewe probably a lot less meat and a lot more fat.

[Hellybee]

been thinking, just couldnt do it, to molly lambs, they will  retire here and eat theyre silly heads off, sorry xx