Teresa & Mike CHS - Our journal

[Latestarter]

We picked up the sheep we took in last week and it turned out pretty. I'm going to start having all of our future freezer sheep processed the same way. We told them we wanted the maximum number of steaks and chops. The steaks may be if anything a bit too thick but they sure are pretty. Cutting this way eliminates having legs of lamb that you need 10 people over to eat it and instead got many steaks and chops instead. The steaks cut out of the neck are cool looking but I've never tasted it prepped that way.

Just curious, is this the one you had done for me?

 

[Mike CHS]

Jan - These hens are all just a bit over a year and a half but we have cameras out again so hopefully we can see something soon.

Bay - I'll get some pictures in the next few days. We didn't get any leg of lamb and asked for as much stew meat as possible. I didn't count but there is still 10 or more pounds of ground. They turn as much meat as they can into stew meat and grind the meat that is left over after that.

 

[Latestarter]

We didn't get any leg of lamb and asked for as much stew meat as possible.

Guess that answers my Q too.

 

[Mike CHS]

You will like this Joe. I might swap out some of our recent chops for one of those neck steaks to see how they taste. If you would prefer leg of lamb I can swap out some of another but I thought you wanted mostly steaks and chops. We have several legs in the freezer if you do.

 

[Baymule]

Shepherds Pie with lamb is DEE-LICIOUS Joe! Lamb stew meat, browned, a frozen package of mixed veggies (quick steamed in microwave) Put in a casserole dish, top with mashed taters and back at 350 for 45 minutes. Take it out, top with grated cheese and bake for another 15 minutes. It is easy and quick to put together and it is soooooo good!

 

[Mike CHS]

Here is a few pictures of the meat we just brought home. The butcher said he enjoyed processing this one since he was able to pretty much duplicate how he processes beef. The shoulder roast in the one picture is about 2" thick and could almost be cooked as a steak with a reverse sear. The chops he cut around 3/4-1" but the one I'm interested in is the steaks cut from the neck. They are more marbled than is normal for a sheep so they ought to be really tasty. They said the only difference in getting the steaks from the neck is they spend a bit more time skinning to make sure they can get the maximum amount of meat from it. I didn't have them debone anything to make sure we got the max amount of meat.

 

[CntryBoy777]

Sure looks good to me!!..........interesting about the neck cuts....I'm looking forward to your "review" on how it turns out......

 

[Bruce]

Cutting this way eliminates having legs of lamb that you need 10 people over to eat it

Invite me and the max total people you'll need is 9

Late in laying cycle, close to going into a molt, the hens are getting "laid out" and egg shells tend to get thinner even with plenty of calcium/oyster shells. More easily broken by a toenail going through the shell in a softer spot. Also, the hens tend to become more likely to want to eat eggs late in cycle too... who knows why.

This is not something I've seen in my flock.

Here is a few pictures of the meat we just brought home.

I'm green with envy Joe!

 

[Baymule]

Those look real nice. I have 9 bred ewes, think I’ll have the first one we take to slaughter done this way.

 

[Mike CHS]

Those look real nice. I have 9 bred ewes, think I’ll have the first one we take to slaughter done this way.

It's more practical for a small household like us. We will still need occasional Leg Of Lamb since the church buys them for some of their fellowship events but we have two in the freezer that are 10 pounds plus.