Author Topic: culling in france  (Read 1956 times)

wonderwooly

  • Joined May 2013
culling in france
« on: August 24, 2014, 09:45:06 pm »
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?

Pomme homme

  • Joined Feb 2013
Re: culling in france
« Reply #1 on: August 25, 2014, 09:17:09 pm »
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!

 

© The Accidental Smallholder Ltd 2003-2025. All rights reserved.

Design by Furness Internet

Site developed by Champion IS