[Jacob-list] RE: butchering lamb

[Linda]

Hi Cheryl,

 

Do let me know how it comes out.  Sounds really good! Mark's comment on
stuffing with pork sausage sounds pretty good, too.  We don't have a big
grill, so I think we'll go with quartered.  

 

Patchwork <http://www.patchworkfibers.com/>  Farm Jacob Sheep 

  _____  

From: Paintedrockfarm at aol.com [mailto:Paintedrockfarm at aol.com] 
Sent: Tuesday, June 20, 2006 8:25 AM
To: patchworkfibers at alltel.net
Cc: jacob-list at jacobsheep.com
Subject: butchering lamb

 

HI Linda,

 

I've personally not butchered a younger lamb, opting to wait for them to
grow out a bit like you.  However, many locals that buy locker lamb from us
love doing pit lamb -- the size is ideal for smoking the entire animal
slowly either an all day event or overnight.  A Muslim doctor who buys from
us also elects to roast the entire lamb in a large oven roaster and swears
by its tenderness and flavor.

 

We've been considering doing a pit lamb for July 4th cook out this year.  A
friend of ours has huge BBQ pit roaster he constructed out of a 35 gallon
metal drum.  He also constructed an electric turner inside so the unit is
self-sufficient in slowly cooking the meat.  Just check it occasionally,
baste or inject marinade and, PRESTO -- ready for eating in a few hours!
I'll let you know how it turns out!

 

Cheryl

Mike & Cheryl Terrano
Painted Rock Farm <http://members.aol.com/paintedrockfarm> 
Route 4 Box 726
Buckhannon, WV 26201-9205
(304) 457-6620 
paintedrockfarm at aol.com <http://paintedrockfarm@aol.com/> 
Breeders of Registered Jacob Sheep & French Angora Rabbits

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