We have bought a lamb. A whole lamb. Oh, it’s dead you understand, in fact it’s now in our freezer so it’s a good thing it IS dead. I should confirm at this point in the interests of transparency that it’s not one of the beasts in this photo – these chaps are Hebridean sheep and Hebridean sheep, as you can see, have ATTITUDE. No getting eaten for these guys – oh no, nothing that common for them – they’re too busy doing their best impression of nightclub bouncers for passing photographers…….
So – back to the lamb. We’ve been talking about this for a long while as the logical continuation of our quest to make sure that all the meat we buy is the best quality we can, and from animals that have lived as happy lives as possible. So far as we can tell our lamb was indeed happy – he certainly tastes as though he was, although I’m guessing that might have palled a bit in a sort of “uh-oh” type way when the trailer pulled into the abattoir car park……anyway, he turned up, well boxed and packed around with icepacks, on Friday, and a good part of the weekend has been spent cutting bits up and getting them into what are now two VERY well packed freezers……We will be eating quite a lot of lamb over the next little while. It’s a good thing we like lamb. For anyone considering a bulk meat purchase, it certainly seems like a good way of doing it so long as you have the space the freeze that amount. Ours has amounted to around 15kgs of meat I think – possibly a little more, some has been minced, some has been cubed. Every last scrap of the meat from the bones has been rescued and frozen. The slow cooker has been working overtime – it produced a batch of soup overnight on Friday and a batch of curry on Saturday evening. It also cooked the shanks for our dinner last night to perfection.
Robyn
No comments:
Post a Comment