I should have started doing this a long time ago, but....I always thought I hated lamb. I tried it once in a fancy restaurant, got sick halfway through the meal. I thought I was going to puke, no kidding. It was horrible! In retrospect, it was probably overcooked. Who knows what breed it was or how it was fed.
Then, I had homemade "shepherds pie" at Chris Greene's place one day. Crispy pie crust, brown gravy, peas, carrots, add a katmoget ram lamb named Osbert, and Chris knocked my socks off and sold me on Shetland meat. Mmmmmm! I had two helpings.
After Tom and Al dropped off the rams, I talked to the one of the employees on the phone to get advice on how to have them processed. She said they don't do anything fancy, but here is what most people have done.
I know this is probably "old hat" to most of you who have done this a million time over, here I'll share it here just in case someone out there might be in a similar position.
Shoulder: Steaks, or roast. specify inches for the steaks. I chose steaks, I eat store-bought shoulder pretty regularly so have an idea what to do with that, at least.
Leg 'O Lamb: You can get roasts, specify full or half. I chose halves, I figured they'd be easier to cook. OR you can get lamb steaks.
Did I want the shanks? Yes or no. I decided to take them.
You can get the rest ground, or as stew meat. I wanted both. Specify how many pounds in each package. I asked for 1 lb packages.
They included extras, such as liver, tongue, and hearts. I intend on using all of it. Hard to scale the top photo, but there is a lot of meat there! The mutton filled the chest freezer, and overflowed into the smaller refrigerator freezer. I'll have enough to share with family and friends, and last myself a long long time.
Now is the time to share that I'm a terrible cook. I can do very simple recipes with mixed results, the less ingredients the better. I cook for myself, but I never cook for people other than my husband, and even he turns his nose up at most of my efforts.
A friend recommended the book "Spices for Dummies".
If anyone can recommend good websites for recipes for lamb or mutton, it would be greatly appreciated! The easier the recipe, the better.