Wet Spaniel Posted December 22, 2017 Share Posted December 22, 2017 Just had a lamb, well two half lambs dropped off. Half is a lamb, the other half is a shearling (up to two years). Both lived in the field next to my house - literally over the wall so I’m more than happy to have meat like that in my freezer. I have friends over tomorrow for some barbecue so I’m going to add half a shoulder to the smoker. 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 22, 2017 Share Posted December 22, 2017 Field to Fork, no air miles on that Lamb Quote Link to comment Share on other sites More sharing options...
Wet Spaniel Posted December 22, 2017 Author Share Posted December 22, 2017 Aye, I’d be happy if more of our meat was the same way. The butcher who killed and processed the beasts called me today to see if I wanted to come over and cut/butcher the carcasses under his supervision/tuition. I had another commitment which meant I couldn’t- which is a real shame as I would’ve loved the opportunity to get some professional guidance Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted December 22, 2017 Share Posted December 22, 2017 You would pay good money for a 1 to 1 Butchery class. Glad he had time this time last of the year to offer his time. Quote Link to comment Share on other sites More sharing options...
Wet Spaniel Posted December 22, 2017 Author Share Posted December 22, 2017 48 minutes ago, Smokin Monkey said: You would pay good money for a 1 to 1 Butchery class. Glad he had time this time last of the year to offer his time. He knows I need the help, I sometimes provide him with venison..... Which usualy looks like I've taken a scythe to it! 1 Quote Link to comment Share on other sites More sharing options...
Wet Spaniel Posted December 23, 2017 Author Share Posted December 23, 2017 Six hours in the smoker - sublime 4 1 Quote Link to comment Share on other sites More sharing options...
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