[Jacob-list] comments on meat lambs

[Melanie Boxall]

As many of you know, I only raise Jacobs for meat, and I consider it the finest lamb available. We slaughter no younger than 10 months, and the meat is indistinguishable from this when it's a 3-year-old ram. I dare anyone to tell the difference. 


Melanie
"Not all who wander are lost."
  ----- Original Message ----- 
  From: Lynette Frick 
  To: jacob-list at jacobsheep.com 
  Sent: Saturday, July 03, 2010 2:14 PM
  Subject: [Jacob-list] comments on meat lambs



      You may be pretty suprised at the quality of cuts that you get from your jacob lambs, that is of coarse depending on the lambs. We had a young jacob ram(84lbs) and my speck face show lamb(132lbs) slaughtered at the same time. Not only did we get 40lbs back on both (with identical cuts) but the jacob ram had a much more pleasant taste, and much higher ratio of meat to bone. The jacob's chops where also much more apealing to the eye, being much larger, and consisting of not but a very small trim of fat. Where as the market lamb, even having been switched back to alfalfa his remaining few months, had puny loin eyes surrounded by heaps of fat, and large bone. A note on the Spec. he wasn't a "grand champion", but was better than average, placing well at our very large fair. So as you can imagine we where pretty suprised. Both where tender. 

    One point to make about jacobs is that they can really pack on the muscle withought putting on the appearance of pigs. The muscle is just shaped differently, and has its advantages in its lack of excessive fat, and the Jacobs light bone, giving you a higher yeild.* (In well selected individuals) 

  Best of luck

  Lynette


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