Monday, 15 April 2019

Home Butchery

Like many skills I think butchery is one you can only really learn through doing. 


Last week I butchered four more lambs and as I get into double figures now (total) I'm getting a little faster and more confidant in what I'm doing.

I surprised myself with how fast these got done and how all the cuts looked right. I didn't bother to debone any joints like I did last time, nor take pictures of each cut - although I have a great post from last year showing just that.

The freezers are now fit to burst as we still have loads of chicken left as well. Maybe we need to have some friends round for tea (although with UK law only my family living under my roof can eat anything I've slaughtered myself).

I did end up with a good amount of trimmings as well. The mincer I brought years ago when I was given a whole cow has paid for itself many times over. I decided to mince the breasts of lamb, I've tried many ways of cooking it and every time it's never as good as a burger! and all the other bits and bobs from getting the joints tidy.



In the end I managed to make 26 burgers for the freezer! Even though these lambs were pretty lean they still have a bit of fat in them, I doubt I could cook these over a flame on a BBQ as they would just flare up the whole time. Inside using a grill will probably be best.


Really looking forward to eating some of this in the coming weeks. It taste all the better with how much work has been put into it!

12 comments:

  1. Lucky bean, we rarely have lamb due to its price but hope to treat ourselves this Sunday.

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    1. Yeah, if we don't have our own we'd never buy it as it's so expensive. Whole shoulder today for a roast!

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  2. We always use minced lamb in a Biryani

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  3. That's a fantastic load for your freezer! Looks like you've learned the skill well. I agree it's one that takes practice by doing.

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    1. Yeah, the freezer is well stocked. With lamb and chicken in there we should have to buy much meat over the next 6 months!

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  4. I am sure you couls barter some of your meat? I once renovated an overgrown garden for a car.

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    1. Legally I'm not allowed to as these were slaughter at home.

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  5. good work Kev. Lamb is expense in Australia and we have it every now and again. Sorry I gave you incorrect information recently the gentleman I was thinking of was Rob Greenfield who has a you tube channel. For toilet paper he uses blue spur flower leave a member of the mint family with a very soft leave, sounds better than newspaper or old telephone books we used as children. Best wishes from Nana down under.

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    1. I though it would be cheap over there considering how many there are!
      I really like Rob green fields channel, he seems quite a likable fellow. The blue spur flower would struggle to grow here I think due to the fact it needs a slightly warmer climate.

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  6. Nice work! I really miss when we used to buy lamb locally. I think we mainly used the ground to make tacos.

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    1. Tacos sound good as well, but a burger takes some beating!

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