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Friday, Saturday... [Nov. 27th, 2010|06:35 pm]
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Friday and Saturday--both gorgeous days with clear deep blue skies, brilliant sunshine, crisp air.   And a hard freeze in between.   Yes, we covered the roses.   Friday was spent largely in residual post-Thanksgiving cleaning up  and eating and taking our son back to his apartment (fighting the Black Friday shopping traffic both ways.)    Then came The Lamb.   (Stop here if discussion of home butchery squicks you.)

This is a lamb that had both behavioral and shape problems as a show lamb (belonging to a friend) and was destined for the freezer.   For both the lamb's sake and that of its owner (who had a lamb show to attend and no companion animal to stay with the unshowable lamb)  the owner wanted it to be "done" this weekend.   So this morning we killed and processed the lamb, much more efficiently than the previous times.  Practice, if it doesn't make perfect, makes better.   The shot to the head, the quick slice of the throat to drain the blood, the hanging up, etc., all went smoothly.  This is the first time we've done it in the particular place we used (more often we slaughter at Rancherfriend's ranch, since his barn has many useful toys, like the meat saw and big meat grinder) but it worked OK.   We have a portable stall out in the north horse lot and used that.

The weather could not have been better for the project: the cold (still a solid freeze when we started) kept the flies away and also chilled the carcass quickly.   But it was warming all the time, and--with no wind initially--quite comfortable working.  We put hay down on the blood, and went to work skinning, cleaning, and then (moving the carcass with a garden cart to the back yard, near a hose bib) washed it well and cut into the pieces we wanted.  I used a new knife I got for the kitchen and was amazed/delighted at how much better it worked than the knife I'd used on other lambs and cattle.   Husband started with an older knife (now approaching 40 years of regular use) and then used the other new one.   He broke a hacksaw blade sawing through the sternum. but had a second hacksaw out and ready.

The discarded portions had to be carted out to the place where we've left other discarded portions, and in the afternoon the black vultures and turkey vultures came to see what was on the menu. But it was chilling fast and they prefer to have thermals to get home on.  So tonight I expect the resident gray fox to be quite happy, but perhaps driven away by the non-resident-but-regularly-visiting coyote.  

As of now, all the equipment (pistol, knives, etc. ) has been cleaned, the clothes we were in have been washed as well,  and though we are stiff and sore (which we were when we started, for that matter)  we have the satisfaction of having done a difficult (for us, anyway) job well.   We're not wimpy old layabouts yet.  We have ideas to make it easier in that location next time (pulleys, for instance.   A new knife sharpener.  Etc.)  but by golly we can still butcher a lamb. 


[User Picture]From: fair_witness
2010-11-28 01:26 am (UTC)
Got any special tasty plans for the lamb?
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[User Picture]From: e_moon60
2010-11-28 03:01 am (UTC)
Pretty much what we do with any of the lambs: roast this, stew that ("stew" includes making lamb curry.) Bits ground up turn into lamb patties or are mixed with herbs and then grilled. A variety of seasonings (but not mint. For me, mint and lamb don't go together. I think lamb benefits from Italian, Middle-Eaastern or Mexican seasoning. And of course curry. But that's just me.
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[User Picture]From: fair_witness
2010-11-28 03:04 am (UTC)
I've never used mint with lamb myself. I'm fond of sticking a branch or two of rosemary in the middle of a leg of lamb and letting it go. I also used to make a rather delicious lamb-and-carrot Welsh pie, but it's been years since I did that.
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[User Picture]From: e_moon60
2010-11-28 03:29 am (UTC)
Rosemary with lamb IS really good. I don't think I ever did it quite that way, though...hmmmm.

Since Ro-Tel has become a mainstay in my pantry, I've decided I really like Ro-Tel with lamb (in various ways.) Also like lamb with potatoes, lamb with barley, lamb with rice. (But this does not lessen my love affair with beef...)
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From: kesalemma
2010-11-28 09:57 am (UTC)
Try piercing holes throughout the lamb, and putting in sprigs of rosemary and cloves of garlic. Yum!
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[User Picture]From: msminlr
2010-11-28 01:52 pm (UTC)
I remember a Cajun Cookin' show where Justin Wilson did just that. Claimed it would season "sheep" to-where even GI's who'd been in that part of the world during WWII would be willing to eat it again.
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