Baymule’s Journal

[SageHill]

You've been holding out on us!!! another horse!! Wowzers and congrats. Given where he's coming from he should be good for you. I miss riding. Glad one of my friends will get to enjoy riding again!!

 

[HomeOnTheRange]

It sounds like you are really busy today which is great. Hugs today . I know it might be tough.

 

[fuzzi]

Thought of this...

"Oh, @Baymule needs a horse, needs a horse, needs a horse..."

 

[Baymule]

@Mini Horses dont sell your saddles! You just might run across a horse made just for you.

 

[Mini Horses]

Well, 17 goats in 3 months have left the farm. One horse would be less to handle

 

[Baymule]

I'd love to hear how many lbs of meat you get off of one!

I can't give you a live weight or hanging weight. I'll have to do better at this. I did not put the lambs in 3 different coolers. So an assortment of "who is it" parts. These lambs were 10 and 11 months old.

I'm selling 2 halves, most likely not all from the same lamb. One half yielded 12 pounds 8 ounces, another half yielded 14 pounds, 3 ounces.
Parts are: shoulder, back leg, shanks, backstrap cut is 3 pieces and 2 pounds of ground lamb. I'm charging $10 per pound. Total $265. Not a lot of money, but it is home butchered, not the neat professional job. Tack $75 on each "half" and the price per pound skyrockets. These two people buy my home raised and slaughtered chicken from me and are glad to buy lamb. So this is an "under the table" deal.

Not included in their package is the skirt steaks, hearts and livers. 3 hearts were 2 pounds, livers were 4 pounds, 8 ounces. skirt steaks were 5 pounds 12 ounces. Dog scraps were 6 pounds, in 1 pound packages. I also have a big pot of fat, it is rendered, but the chunks not strained out. I just didn't have time. It is in the refrigerator and I'll melt it , strain it and pour in pint jars. I'll let y'all know how it tastes. I love using hog lard and these 3 boys were fat, so why not try it? I might not like it, I'll find out.

 

[Baymule]

Pictures!

This is my meat grinder bought in 1983. Made in America, but not any more.

Grinder parts

The grinder gets clogged up with ligaments and connective tissues. I have to stop and clean it.

Skirt steak, the tough layer over the ribs.

I pan grilled a small piece, it was tough and chewy. I cut it in strips, then diced it in little pieces. Still chewy, but good. I snacked on it while I worked. Street tacos!

 

[Baymule]

Flanks. Tough and covered in connective tissues I pulled and cut off all I could. I ground it up.

 

[Baymule]

Not bad for first time processing lambs. I’ve had lots of practice on other animals, just never lambs.

 

[Mini Horses]

It's a process that takes work! Obviously rabbit & chicken are "easier" at this stage of the game. This makes the pig look easy Lamb & goat don't provide a lot of meat in quantity.

Almost makes you think to become vegetarian.