What started more than a year ago has now come full circle.
This weekend we watched P-E butcher our first three lambs, after they had been hung in his cooling room for a week.
|P-E in action. That saw was just shouting out "let me saw your finger off!" to me...|
|Homemade and home reared liver pâté |
Most amazing ever and a nice break before kicking off major freezer filler action
After spending all morning in the car and standing around watching P-E, we prepared ourselves for a long afternoon and evening in the kitchen. One would not believe how much work is involved in organizing the meat cuts from just three animals. Good thing mamma is ever the well-organized accountant! She may be bossy, but in this situation it is a relief to be bossed around. :-) So while watching P-E do his thing, we separated the main cuts into bags and labelled them, making our life a bit easier at home.
|Bag number 5 contained or roast beef for want of a better description (we're not too fussed about |
correct anatomy, as long as we have an inkling of what's in the bag...)
The reward for all that work was a few odds and ends (we're saving the proper cuts for when the rest of the posse return from the UK) cooked on the wood-fired stove. I swear it was some of the best meat I have ever tasted. No bias at all. :-)
Guaranteed grass-fed and grash finished. Ta-daaa!
|Random cuts, sublime taste|