[Jacob-list] Jacob Chops

[Linda]

When we first got sheep, we got some meat breed ewes just to see if we 
liked having sheep. Dave liked the meat, but I pretended to like it 
(lots of Sriracha sauce) because I wanted to raise sheep.
That first Jacob that went into the freezer was so different. We have 
butchered three to five year old intact rams and 9 year old ewes and 
found the meat to be excellent.
Linda .





On 8/19/2011 6:43 PM, Zach Oaster wrote:

> Agreed. As a culinary kind of person, I have found the Jacob meat to 

> be *exceptional*. It lacks any muttony flavor, and is better than any 

> beef I can get in the supermarket. Even the fat is tasty, like beef.

>

> ^~^~^~^~^~^~^~^~^~^~^

> Zach Oaster

> zach at fattoaster.com <mailto:zach at fattoaster.com>

> ^~^~^~^~^~^~^~^~^~^~^

> Visit Zach & Lindsay's farm blog: http://www.fattoasterfarm.com 

> <http://www.fattoasterfarm.com/>

> ^~^~^~^~^~^~^~^~^~^~^

>

>

> On Fri, Aug 19, 2011 at 3:29 PM, <farmgirlarts at triad.rr.com 

> <mailto:farmgirlarts at triad.rr.com>> wrote:

>

>     For the last 6 years my family and I have been eating Suffolk

>     market lambs and enjoying them. But last night we grilled our fist

>     Jacob Chops! WOW!!! What a difference. There was no sheepy smell

>     or taste and this was a 1 1/2 yr old ram that was castrated 3

>     months ago. The flavor and texture were incredible. The market

>     lambs are always fed high protein grain and hay, while my Jacob

>     was on grass with only two handfuls of grain a day. Now, I'd say

>     that if I have a choice, I'd choose Jacob over the Suffolk market

>     lambs any time for flavor. The big difference is probably poundage

>     per age. Most of the market lambs weigh over 60 lbs hanging at 8

>     mos, while this 1 1/2 yr old Jacob was 50 lbs hanging.

>

>     Laura

>     --

>

>     Laura C Frazier

>

>     http://www.farmgirlarts.com

>

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>

>

>

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