[Jacob-list] Jacob-list Digest, Vol 98, Issue 18

[Linda]

Back when I tolerated bad tempered rams, we did butcher a few during 
breeding season right after they had bred their ewes. At the butcher's 
recommendation, we had the carcasses hung for 10-20 days. Meat was mild 
and tender.
The only bad tasting Jacob we ever had was a six month old ewe lamb 
processed at the butcher. I'm still wondering about that. One of the 
workers said it might have been contaminated by having the fleece come 
in contact with the meat during the skinning process, but I really have 
no idea. Dogs liked it.
Linda

On 6/22/2012 9:27 PM, Betty Berlenbach wrote:

> I don't find any difference either; however, I've heard it said that 

> if you want to be sure of no ram=iness taste in your slaughtered rams, 

> butcher them in a month without an "r" in it. That has nothing to do 

> with r's but only that rams are seldom in rut from May through August: 

> those are the months without r's in them, so they don't smell as bad, 

> and hence, they meat theoretically should not smell like ram either.  

> That said, I think it's important in meat sheep, but in jacobs and 

> shetlands, I don't think it makes one bit of difference when they're 

> butchered.

> *From:* Linda <mailto:patchworkfibers at windstream.net>

> *Sent:* Friday, June 22, 2012 9:01 PM

> *To:* Christi Churchill <mailto:buddhababi at gmail.com>

> *Cc:* jacob-list at jacobsheep.com <mailto:jacob-list at jacobsheep.com> ; 

> Carl Fosbrink <mailto:fourhornfarm at frontier.com>

> *Subject:* Re: [Jacob-list] Jacob-list Digest, Vol 98, Issue 18

> We've butchered three year old rams and the meat is still mild 

> tasting. I don't generally band any of my ram lambs unless I have one 

> that I want to keep as a fleece wether or a wether buddy. When I have 

> the room, I prefer to raise ram lambs for our own use up to around 15 

> months.

> Linda .

>


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


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