In my last blog I discussed the butchery of pigs and Mom’s list of prime cuts. Today I’ll discuss the lambs.

We’re also sending in two lambs to be slaughtered and butchered. Now lambs are a lot of trouble. Dad says that they spend all night planning their doom.... They are pretty fragile. They get wet and are hard to dry... and sometimes certain internal organs pop out of their bodies, but enough about that. Fixing them after flies lay eggs on them because they’re damp is Moms job. Dad and I hate maggots.

I know what you’re thinking, ”If lambs are so hard to deal with why do you raise them?“ Well, my family raises lambs because they taste amazing!

My mom’s list of favorite cuts:

Two whole shoulders—can you believe it whole shoulders!

Two whole legs and they need to be frenched, what does frenched mean any way? Four half legs BRT (boned, rolled, and tied) and one shoulder BRT.

Ribs—of course, (Yummy!!!)

Loin chops,

Lamb kidneys, (ewwwwwww!!!)

And ground lamb.

My favorite lamb dish is a leg of lamb. What Mom and I do to the leg of lamb is we use a filet knife and jab it into the leg, making many holes. Next we put garlic and fresh rosemary into the holes so that once it’s cooked you can taste it.

Peace to ya

Farm Girl