[Jacob-list] Lamb Meat

[Chovhani]

Exactly. In my area there are a lot of farmers from "the old country" who
love lamb or even mutton. While this is basically cattle country we see
enough sheep up here that the feed store stocks lamb milk replacer etc, it's
not like the sheep country where I grew up but it's better than nothing. So
the local butchers do it the way the locals want it, and no-one here is
LOOKING for the milder taste. I'm sure they'd oblige if asked! Personally I
wouldn't give you two cents for New Zealand lamb, no taste!

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: Pavel <pavel314 at home.com>
To: Jacob List <jacob-list at jacobsheep.com>
Sent: Monday, December 18, 2000 8:21 PM
Subject: [Jacob-list] Lamb Meat


We had lambs slaughtered in September for the first time. We took them
up to the shop and got them from the truck to the holding pen. I asked
the butcher when we should pick them up, thinking he'd say "tomorrow
afternoon". He answered, "In a week."

I asked why and he said he hangs the carcass before cutting and
wrapping. He usually waits about a week for cattle but as sheep were
smaller, he figured about five days hanging would be enough. It turned
out to be excellent lamb meat, very mild and tender.

I never ate lamb as a child, just not part of our family diet. I had
lamb a few times before this and generally found it a bit strong
tasting.

Seems like my experience is just the opposite of Melanie. probably due
to our different experience with lamb meat.

Paul

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