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.
The larger cuts begin to take shape.
Breast fillets, shank steaks, shoulder roasts, neck fillets, boneless leg of lamb…the meat is piling up.
Cuts are packed for storage in the deep freezer.
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.
A juicy cut of shoulder steak with fresh Beurre De Rocquencourt beans from the garden.