Lamb butchering
Right after getting home from BiCamp last weekend, the folks in Amherst called: our lamb was ready. To our surprise, the whole lamb was just that: whole. Last time we bought a whole lamb, it was from a different farmer, and we'd selected how we wanted the cuts butchered. I'd assumed the whole lamb would be cut into at least roasts and some trimmings. Instead, the petite farmer's wife who'd been carrying a baby on her hip throughout our visit to her home was handing my husband an entire lamb, with the head visible through the plastic and legs sticking out the top of the large bag.
Kevin was as game as they get, let me tell you. We brought our lamb home, Kevin sharpened knives and printed a diagram off the internet, then began carving. I labeled gallon-size ziplock bags in which I froze the cuts of lamb, sometimes held the whole lamb still while Kevin sawed, and periodically took pictures of the process.
For ease of handling, Kevin started from the back end and kept the lamb bagged as much as possible. I didn't take any photographs of the head because it seemed like a shame to do so.
Underside view of the loins. I didn't take pictures of this, either, but the liver and kidneys were still attached. The kidneys were somewhere between a golf ball and a racquetball in size, embedded in protective fat, and attached to the ribs. The liver was somewhat higher up in the ribcage. I'm relieved to say the lungs, intestines, and other guts were no where to be found. While I endeavored to save everything I might use, I discarded the head. I kept the kidneys and liver and will find a way to cook them.
Topside view of the loins. You can see the tail.
The legs and sirloin. I believe Kevin is holding the tail. I saved it and will use it in tomato sauce or stock.
Each of the legs with the sirloins still connected.
Kevin disconnecting the sirloin from the leg roast.
Cleaning up the loin. The scraps will be stew meat.
The whole loin, with the rest of the lamb behind it.
The loin roast (left) and the tenderloins. I broiled them all fresh that night for dinner, and together they made four servings. They were really tender and delicious.
In this photo, Kevin has finished cleaning up around the ribs (and filling my stew-meat sacks) and is preparing to butcher the rib roasts and shoulder.
The ribs have been separated here, but the backbone is still connected. Kevin will remove the backbone and it will be used for stock or sauce, while the ribs we kept whole to roast. The small upper ribs remaining on the lamb will become stock or sauce meat.
The foreleg and shoulder were deboned and saved for stew meat. I'm stewing some of it this weekend with freshly picked green beans and eggplant.
Being involved in the butchering of the whole lamb made me very aware of where the cuts come from on an animal. I don't think I'll casually confuse cuts of meat again in the market. Having the butchering done for us is a talent I'll gladly pay for, though I think Kevin would like to continue working on his own technique. He paid for his efforts with a very sore shoulder the next two days. If he'd cut chops or ground meat, too, I can only imagine having to feed him the meat because his arms wouldn't work.
x-posted to wholefoods
Kevin was as game as they get, let me tell you. We brought our lamb home, Kevin sharpened knives and printed a diagram off the internet, then began carving. I labeled gallon-size ziplock bags in which I froze the cuts of lamb, sometimes held the whole lamb still while Kevin sawed, and periodically took pictures of the process.
For ease of handling, Kevin started from the back end and kept the lamb bagged as much as possible. I didn't take any photographs of the head because it seemed like a shame to do so.
Underside view of the loins. I didn't take pictures of this, either, but the liver and kidneys were still attached. The kidneys were somewhere between a golf ball and a racquetball in size, embedded in protective fat, and attached to the ribs. The liver was somewhat higher up in the ribcage. I'm relieved to say the lungs, intestines, and other guts were no where to be found. While I endeavored to save everything I might use, I discarded the head. I kept the kidneys and liver and will find a way to cook them.
Topside view of the loins. You can see the tail.
The legs and sirloin. I believe Kevin is holding the tail. I saved it and will use it in tomato sauce or stock.
Each of the legs with the sirloins still connected.
Kevin disconnecting the sirloin from the leg roast.
Cleaning up the loin. The scraps will be stew meat.
The whole loin, with the rest of the lamb behind it.
The loin roast (left) and the tenderloins. I broiled them all fresh that night for dinner, and together they made four servings. They were really tender and delicious.
In this photo, Kevin has finished cleaning up around the ribs (and filling my stew-meat sacks) and is preparing to butcher the rib roasts and shoulder.
The ribs have been separated here, but the backbone is still connected. Kevin will remove the backbone and it will be used for stock or sauce, while the ribs we kept whole to roast. The small upper ribs remaining on the lamb will become stock or sauce meat.
The foreleg and shoulder were deboned and saved for stew meat. I'm stewing some of it this weekend with freshly picked green beans and eggplant.
Being involved in the butchering of the whole lamb made me very aware of where the cuts come from on an animal. I don't think I'll casually confuse cuts of meat again in the market. Having the butchering done for us is a talent I'll gladly pay for, though I think Kevin would like to continue working on his own technique. He paid for his efforts with a very sore shoulder the next two days. If he'd cut chops or ground meat, too, I can only imagine having to feed him the meat because his arms wouldn't work.
x-posted to wholefoods