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!