It didn't take long to pack and we were able to do so in quantities useful for us, so we now have a freezer full of lamb - approximately 64+ kgs.
Photo: Sunday's roast 1/2 leg of lamb from the smallest of the sheep.
Saturday, 19 February 2011
A freezer full of lamb
Yesterday we collected the lamb from the abattoir. We had asked for it to be butchered and packed, unfortunately it wasn't. Well it was butchered but not packed, so the three lambs returned home in four plastic bags. Strange and somewhat discomforting to think that three well grown lambs fit easily onto a kitchen worktop.
It didn't take long to pack and we were able to do so in quantities useful for us, so we now have a freezer full of lamb - approximately 64+ kgs.
Photo: Sunday's roast 1/2 leg of lamb from the smallest of the sheep.
It didn't take long to pack and we were able to do so in quantities useful for us, so we now have a freezer full of lamb - approximately 64+ kgs.
Photo: Sunday's roast 1/2 leg of lamb from the smallest of the sheep.
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11 comments:
Wow that is a beautiful looking leg of lamb, unfortunately the missus doesn't eat it so I can only dream of eating such a joint!
Wayne.
Strangely, neither do I, despite'trying' our own several times thinking it may taste different to childhood memories of greasy mutton. ( not that our lamb is at all greasy mutton !!! ) The rest of the family love it. I'll have grown pork instead.
Mmmmmmmmmm :)
Did you know three lambs fill an upright freezer ;-)
looks great :)
shame they did not pack - but it saves money and i layas prefer to pack it myself anyway, as you say, into portions you prefer.
We have just fill a freezer with our possibly our last home grown beef, it is a smug feeling
Beef ...something we will never acheive. I bet it tastes wonderful.It will be a shame if it is your last.
I am curious as to what your options are at the abbatoir , we have a friend who uses a local abbatoir but the meat then goes to a local butcher to process.
Another collects primary cuts from the abbatoir and processes herself.
we will hopefully be running a smallholding next year and are curious to know our options......................if I am honest I would rather recieve it back all processed and anonymous looking :)
Our abbatoir is very accomodating. They will very much 'do' as you ask. The choices range from a split carcass to home butcher yourself, primary joints, again for home butchering but easrier to handle, to vacuum packed and labled meat as per your cutting list. I must admit the cutting list and packing has never been that satisfactory from the abattoir, however we have in the past used a local butcher who collects the carcass from the abbatoir and then hand cuts the meat for us. This is the most expensive way but we received a lot of advice on the quality of the carcass and how to get the best from our meat and also different cuts to try. It also delivered vacuum packed, labled and as you say anonymous :-)
Thanks that was quick! do you mind if I ask what the different prices are for the options described....no worries if you would rather not. I believe my friend pays £25 per lamb for the butcher option.
I don't mind at all, it may take a while , my filing system/accounts is .... I'll get back to you :-)
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