You've still got time.
This is the third year that we buy a lamb from a friend of ours. We order it in springtime and it is ready end of November. It is very good value, I find, 100 euro (slaughter and cut, included).
But, I've learnt my lesson. I don't want 200 (slightly exaggerated ) chops. I want legs, shoulder for stew or curry, minced lamb for kofte, a loin roast, some ribs and 16, yes, only sixteen cutlets.
So, this year I asked for the lamb to be just halved. Isn't it strange that 'people' just assume Bert (the husband) is going to cut up the lamb ? Erm ... that will be me. Bert will be hiding out in his office, babysitting the dogs.
It can be daunting to start. But if you have experience in cooking meat that goes beyond a steak or a chop you should know which part of the animal is what. If you don't, the internet is full of good info on this.
Leg, shoulder and belly
Cutlets, loin roast and tenderloin (tenderloin is suitable for meat skewers)
I boned the shoulder and cut into cubes for stews. The legs will be roasted and the shanks, yumm, I'm sure I'll find a good recipe for these.
The meat that wasn't too cleanly cut or cubed, plus the belly, got minced.
I cooked the bones in a large pot of water. The 'nice' meat that came off is for shepherd's pie. The not so nice meat was for the dogs. They also got a bit of the stock, but most of it is now in the freezer to add to stews, soups or gravy.
The piggies will leave us this Tuesday, but I promise not to post any butchering on this blog, unless there is a huge demand.
I am now about to take the Christmas decorations out from under the stairs and see if I can make this place feel festive in some ways.
When will you put up the decorations ?