[Jacob-list] (no subject)

[Chovhani]

No. Our lamb was slaughtered on the Tuesday and we collected it wrapped and
frozen on the Thursday, thawed it and ate it on the Friday! I think it's all
down to whether or not you like the taste, and if you're used to it. Because
I grew up in the sheepy area of England it's just familiar childhood comfort
food to me, but any meat we eat is stronger-flavoured if it's been homegrown
and butchered, because we don't LIKE the bland taste of store-bought meat.

Melanie
http://www.geocities.com/onionperogie

Let your ideas grow and worry not about what will
change, for change is the only constant in the universe.


----- Original Message -----
From: <stonecroft235 at juno.com>
To: <jacob-list at jacobsheep.com>
Sent: Monday, December 18, 2000 10:28 AM
Subject: [Jacob-list] (no subject)


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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