[Jacob-list] Lamb Processing

[Mary McCracken]

Even lamb recipies are hard to find except for the Leg and chops.  I recommend How to Cook Meat by Schlesinger and Willoughby, Morrow, 2000!!  They have recipies from around the world including LOTS for MUTTON.  70 pages of sheep recipies. 

Mary McCracken
Red Wing Farm
La Grande, OR
    -----Original Message-----
    From: Chovhani <melanie.boxall at sympatico.ca>
    To: Jacob List Members <jacob-list at jacobsheep.com>
    Date: Friday, October 26, 2001 8:25 AM
    Subject: Re: [Jacob-list] Lamb Processing
    
    
    Round here are many people who have never even TASTED lamb. I grew up in SE England, where we ate little else, so I find this amusing. I remember going to Germany in my teens and being ridiculed for being a sheep-eater. I imagine the proliferance of German ancestry in the places we live affects tastes. 
    Melanie
    Light a candle for the sinners...set the world on fire!
    - Marilyn Manson
    
    
        ----- Original Message ----- 
        From: Jim Spahr 
        To: Jacob List Members 
        Sent: Friday, October 26, 2001 11:02 AM
        Subject: [Jacob-list] Lamb Processing
        
        
        Here in Ohio, Kroger's charges $7.99/lb. for lamb chops.  Not many people in the Midwest eat lamb.  When we take lambs to the stockyards, they are sent on to New Jersey.  What do others charge per lb. hanging wt. for their lambs?  Is $1.00/lb. fair for live wt.?  
        I understand Maria's frustration about selling her ewes.  It seems that it can be very difficult at times to sell good breeding ewes, and her prices are certainly cheap enough.  At stockyard prices, or selling mature ewes for the freezer, they would be considered mutton and not bring as much as a young lamb.
        We all need to work on marketing our sheep and their products.  I am still interested in organizing a Make It With Jacob Wool Contest which would promote our sheep and their fleeces.  I have mentioned it to the JSBA BOD, so will see what we can come up with.
         
                                                                                 Mary Spahr  
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