Hi Oneta, What kid of cuts will you mostly use? If you're serving more than two people, then a leg roast is popular. In constrast, since I'm single, I have all my legs/shanks cut into steaks and packaged two to a package. I like making stews and curries, but rather than having any meat specially packaged as "stew meat," I keep my options open and debone the steaks for stew meat. I'm a big fan of lamb burger, so I have at least 10 lb put into 1-lb packages of burger. Ribs is ribs and your choices are limited. I tend to use the rib meat for curries because it annoys me to broil a rib and only get two mouthfuls of meat off of it.
For my customers, here is a typical bundle of whole lamb I offer for a total weight of about 40 pounds: 2 leg roasts 2 packages steaks 5 packages chops 2 packages ribs 4 packages stew meat 2 packages ground lamb 1 package liver/heart 2 packages rack of lamb 2 packages shanks (front legs) Carol At 10:19 AM 10/12/2006 -0500, you wrote: >I am finally butchering our first. What is the best way to get it >done. What does the majority of the people do. Carol Elkins Critterhaven--Registered Barbados Blackbelly Hair Sheep (no shear, no dock, no fuss) Pueblo, Colorado http://www.critterhaven.biz T-shirts, mugs, caps, and more at the Barbados Blackbelly Online Store http://www.cafepress.com/blackbellysheep _______________________________________________ This message is from the blackbelly mailing list Visit the list's homepage at %http://www.blackbellysheep.info
