Here’s the rest of the photos from last month’s lamb slaughter. After letting the halved carcass rest in the fridge for a few days, we brought it inside to make our final cuts. We started with the upper portion of the animal.
People rave about the flavor of Katahdin lamb. But still you expect that some sort of lamby, gamey taste will be present. After a few hours of slicing, chopping, and sawing, a few pieces were cooked for the first taste. Wow! It’s every bit as delicious as they say…maybe even better than they say? This is some of the best meat I’ve ever tasted and fortunately we’ve a deep freezer full of it. Lamb number 2 will be slaughtered tomorrow which should satisfy our red meat needs well into the winter.
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