SageHill Ranch Journal

[Ridgetop]

The picture of the spottd lamb shows a completely different top line to the first picture. Keep both ram lambs and see how they turn out. You can always sell them later. Wonderfyl that the St. Croix has decided you are a friend. Maybe the tame lamb helped his decision making process.

 

[SageHill]

Yeah - the spotted guy looks good. I like his size - at 11 weeks he's 65# and has a nice wide chest and stocky rear. At 28 weeks (~6 1/2 mos) the St Croix is 118# could have more depth of chest and rear - but he is a different breed so there's that (wish I'd weighed him when I got him - but then he was wild as a march hare).
The plan is to keep the spotted one and Moose the black one. Should be an interesting couple of years ahead in seeing what I end up with.
I've been told St Croix crosses taste different - but no one will say how. Time will tell - but it will be awhile!

 

[Baymule]

Animal crackers for the win!

 

[SageHill]

Out grazing this morning. Cool, heavy clouds (the promise of rain??I)
If/when the rain comes it will be nice, I'm so tired of crunchy brown.

 

[Ridgetop]

Most of the hair breeds have less of the mutton flavor. My grandmother loved lamb and taught me to remove the heavy skin/fat layer because she said it made the meat taste gamey If you smell a wool breed ram in rut you can smell the lanolin in him. I thin that the wool breeds have a more oily or greasy flavor to the meat. I still like all lamb meat, but the hair breeds like the St. Croix, Dorper, ad Katahdin are supposed to have a milder flavor. It might be due to the lesser amount of lanolin. Either way, I love lamb meat - actually just meat. Like a T-shirt I once saw
"I didn't work my way to the top of the food chain to eat vegetables". LOL

 

[SageHill]

Most of the hair breeds have less of the mutton flavor. My grandmother loved lamb and taught me to remove the heavy skin/fat layer because she said it made the meat taste gamey If you smell a wool breed ram in rut you can smell the lanolin in him. I thin that the wool breeds have a more oily or greasy flavor to the meat. I still like all lamb meat, but the hair breeds like the St. Croix, Dorper, ad Katahdin are supposed to have a milder flavor. It might be due to the lesser amount of lanolin. Either way, I love lamb meat - actually just meat. Like a T-shirt I once saw
"I didn't work my way to the top of the food chain to eat vegetables". LOL

AH!!! Hair vs Wool --- could be the difference. Interesting!!

 

[Baymule]

I tried lamb at a restaurant once and it must’ve been from a wool breed. It had a heavy taste to it, yuck. No woolies for me!

 

[SageHill]

I tried lamb at a restaurant once and it must’ve been from a wool breed. It had a heavy taste to it, yuck. No woolies for me!

The kind you need a jar of mint jelly to get it down.

 

[Baymule]

The kind you need a jar of mint jelly to get it down.

The whole jar, then chase it all down with toilet tank water to freshen your breath. Apologies to those that like to eat wool breeds, you can have my share.

 

[Ridgetop]

You have to know how to remove the heavy flavor. Make sure that the skin is removed - this includes any heavy fat layer that remains on the meat. Hair breeds pack on less fat, more lean muscle, and less lanolin oil since they dont produce as much wool. Goat meat from kids (cabrito) also has no taint. However, just like milk, what the animal is eating can flavor the meat.