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Butterbean

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  1. Low and slow is how I do goat and it will just be fall off the bone tender.
  2. Sheepish, you are right. All three were castarated males which he called wethers. That was a new term for me as is your hoggets - which I had to google. So experienced - not in the least. Sheep are uncommon in my area due to the high heat and humidity which presents a heavy worm load for the animals like sheep and goats. Goats are more common since they are browsers and when left with plenty of browse the worms don't bother them as bad. If my terms or phrasing is incorrect its due to my ignorance of sheep. This is sortof the basis of this thread since I have learned that not all sheep
  3. I'm all for local farm to table arrangements. We do a lot of that.
  4. I'm not talking about trim but the difference between live weight and dressed weight. Didn't have much trim at all. Did have enough to make some soup and broth but when you include the hide, head, feet and entrails the dressout from live weight to packaged weight isn't going to be but about 30% whereas with a pig its much much higher than that.
  5. Peter, I messed up with the offal. This was a first for me and I half expected the strong taste of mutton so I didn't spend much time with the offal and for that I kick myself. I do have some sheep casings but that is all. There was the most beautiful caul fat that I just threw away. I did have the heart, kidneys and lungs seperated but I was scared of that flavor and changed my mind. I regret it. Hopefully there will be a next time.
  6. Yes, I dispatched them using a .22 short at the cross between the eyes and the ears and they didn't know what hit them. Like a pig, I bled them by knicking the heart with a sticker. I don't know squat about sheep so this was all new to me but I figured they couldn't be much different than a pig or a cow with the exception that rather than splitting halves lengthwise it is suggested to quarter them down the length like the photo shows. I am not sure how old they were but they looked to be about half the size of the others he had so I'm callint them lamb which may be incorrect.. The guy that
  7. I glad I nudged you to a decision. I think it will be a good one. Everything so far has been delicious but the top of the list is the loukaniko and the gyro so I'll give you those recipes and if you want the others later I'll post them as well. The loukaniko recipe is one of Len Poli's recipe's that I tweeked a little. Here are my notes. 5 lbs Lean Lamb 5 lbs Pork Trimmings 1/2 cup Blueberry Wine (Recipe calls for Syrah but I don't buy wine) 10 tsp salt 2 TBS of orange zest 1 TBS of minced garlic 2 tsp ground anise 2 tsp ground black pepper 2 tsp marjoram 1/2 tsp cinnamon 1/2 tsp allspice M
  8. Was recently asked if I'd butcher some lambs on halves with a local producer. Lambs had been eating clover and grass with no supplemental feed. Sounded like a good deal to me and interesting to boot so I agreed. Lamb is so expensive in the store and what I normally find is the lamb is mutton rather than lamb. The guests arrive. Quartered them up then made the cuts. They had a beautiful fat layer. From the and trim I made loukaniko which will be used in some pasta dishes. Took the odd pieces of bone and other scrap and boiled this down and hand picked the meat from the bones and saved th
  9. Would it be possible to build an island and use the underside of the island for bulk storage?
  10. I haven't really worried about storing them for any length of time as I'm more interested in experimenting with different combinations so I just keep them in the cooler unless its a heavy vinegar based sauce that I know will keep on the shelf.. If I hit on a good one I'll look further into how well they will keep. The Woman's Scorn is getting close.
  11. I think you are right on both statements. Nothing like a woman's input for clarity. Maybe there is still hope for my wealth and riches pipe dream. I do enjoy messing with peppers and making sauces is really quite interesting. Peter, there is nothing like making your own sauce is there?
  12. Found this thread very interesting. Its nice to know others are intrigued by the hot side. I must confess however that I was a little depressed when I saw Sashae's photo of the bottle of Scorned Woman as I recently created a sauce I dubbed A Woman's Scorn. So much for the idea of wealth and riches. While I won't give the recipe, here is a photo of some of the ingredients. The end product. A short description of the flavor profile.
  13. Actually, nothing. I've been trying to eat from the garden so stuff won't go to waste. Have peppers running out my ears. With this dish I was able to make use of the peppers in the harissa sauce for making the sausage and the paprika too. Other than the couscous, I think the whole dish was homegrown. I grow a lot of field peas. Normally cook them with some salt pork or bacon but also use them in soups and stews. Like em with chow chow too or vidalia onion relish. Heck, I just like them.
  14. Thought of this thread today. Made some meguez sausage today and used some of it with couscous and some fresh peppers and peas from the garden. It took a little time to make everything from the harissa paste to the sausage but the end result was worth the trouble.
  15. Interesting article. I sortof like the old USDA system of grading beef by the marbling rather than worrying so much about its genetics, breed, hide color, location it was raised, what it ate, etc etc. Best beef I ever had came from the ugliest mongrel of a calf you've ever seen but when we quartered her the steaks looked like a blizzard in Montana. Of course it wouldn't have gone CAB since her hide was not black. Still can't figure out how such wonderful meat came out of a cow with red hair.
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