Butchering ages

[greybeard]

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I like to wait to 9 months to a year old. I have hair sheep, so don't know if that affects the taste, and have butchered a 3 year old ram. He tasted just fine to me. I want more meat, so I let 'em grow.
That's my way of thinking too. I didn't think it was worth the time and effort butchering so young but I didn't know if it affected the taste any.

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Who the heck is giving you all this butchering advice? 5-8 weeks? That wouldn't even be enough for a meal.
From the Google search which is another reason I'm so glad to have a website like this around with knowledgeable folk.

https://www.bbcgoodfood.com/glossary/lamb

That, is a website from the UK and written by UK journalists FOR UK consumers.

About BBC Good Food
We are the UK’s number one food brand. Whether you’re looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we’re here to help

They've been raising and eating lamb a 'few' more centuries than their North American counterparts and no doubt taste and view things a bit different than the upstart rebel [former] colonists to the West.

It depends where one lives I suppose and what (if any) the 'official' classification is. Some countries are much less stringent on what is called lamb and what is not.
https://en.wikipedia.org/wiki/Lamb_and_mutton#Classifications_and_nomenclature

 

[greybeard]

This is what most folks do in the UK.......a)Very early slaughter (before weaning), at about 6 weeks....so called Spring Lamb.

That, according to my former spouse (from Wales) would be young lamb.

Spring Lamb would be 3-4 or 5 months at slaughter.

 

[BreanneRN]

I butchered 2 in July. They were both uncut yearlings, one Blackbelly, born February about 100 lbs, 1 Painted Desert/Suffolk cross weighed about 180 lbs, born end of April. I am eating them now and cooking them like I would store bought meat and they are very good. The little blackbelly might be slightly tougher, but it is hard to say. I love the loinchops, but the stew/kebab meat is also good, and like the lamburger, too. Glad they are tasty, since I will be eating them for a while... I haven't tried the roasts yet. Turned the lamburger into salad the other day. I call it hamburger salad, but since made with lamburger, it is lamburger salad. 1/2 lb of lamburger cooked with red onions, not too well done over romaine lettuce, onions, tomatoes, cheese if you like it on your hamburger, avocado slices, with thousand island dressing or bleu cheese, depending on your preference...

 

[frustratedearthmother]

Lamburger salad sounds good!

 

[Latestarter]

That sounds really delish! Look forward to trying something similar after I pick up my lamb mid month.

 

[Sheepshape]

That, according to my former spouse (from Wales) would be young lamb.

Hi,greybeard, I'm also 'from the Valleys' and in this neck of very rural mid-Wales, these are Spring Lamb, whereas the later ones are Fat Lambs or Prime Lambs. Those lambs which are still not very heavy by September(ish) become Store Lambs but I've never heard the term Young Lamb. I'm not sure if there's an difference in the taste of various types of lamb as I don't eat anything with a face apart from sunflowers, but what I am sure of is that some of the 'lamb' sold is definitely mutton (though my carnivorous friends tell me mutton has a much better flavour).

 

[Jennifer Hinkle]

I have never tried lamb, have always wondered what it tastes like. I raise hair sheep. But have yet to try it.

 

[Mike CHS]

@Jennifer Hinkle I know quite a few people that raise them but have never eaten any. Our butcher raises hair sheep and has been in business for 25 years and they had never tried any until I cooked some and took it to them while I was dropping another off for processing. They just recently slaughtered one of ours for their own use.

 

[Jennifer Hinkle]

@Jennifer Hinkle I know quite a few people that raise them but have never eaten any. Our butcher raises hair sheep and has been in business for 25 years and they had never tried any until I cooked some and took it to them while I was dropping another off for processing. They just recently slaughtered one of ours for their own use.

One day I will.

 

[Latestarter]

Lamb is delicious! I'll be picking mine up next weekend!