[Jacob-list] butchering lamb

[Neal and Louise Grose]

Few hours? Most people (i.e. men) around here try to draw the process out as long as possible. (We generally cook pigs aroun'cher, but I have had a trio of pig, lamb and deer that couldn't be beat.) It works well to use a grill top made out of concrete reinforcing rod, divide the animal in half along the backbone, and turn it frequently after searing on each side. It is important (I hear) to start early and monitor the process closely, which of course involves sitting around and cooling anything that is over-heated with beer. Remove most of the coals and cook slowly so as to not waste the beer on the meat. We have found that tornado damaged apple and pecan trees have a very useful afterlife.

Neal Grose

  ----- Original Message ----- 
  From: Paintedrockfarm at aol.com 
  To: patchworkfibers at alltel.net 
  Cc: jacob-list at jacobsheep.com 
  Sent: Tuesday, June 20, 2006 8:24 AM
  Subject: [Jacob-list] 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
  Route 4 Box 726
  Buckhannon, WV 26201-9205
  (304) 457-6620 
  paintedrockfarm at aol.com
  Breeders of Registered Jacob Sheep & French Angora Rabbits


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