[Jacob-list] (no subject)

[stonecroft235 at juno.com]

There has been alot of past discussion on the list concerning eating lamb
- I just talked to a butcher who claims that the secret is to have the
carcass hang for at least 5 days before actually cutting up the meat - he
says the strong lamb taste/flavor virtually all disappears with hanging
in the cooler.  He even has butchered four year old sheep and he claims
it makes a world of difference in the taste if the meat hangs.   It would
be interesting to know if those of you who love the taste of lamb are
eating lamb handled in this way by your butcher.

Sue Martin
Stonecroft
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