Baymule’s Journal

SteepedInSheep

Loving the herd life
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The guts are what makes sheep and goats disappointing to process. They look soooo fat until you gut them!
I rendered some fat and let me tell you, the smell was not good. 🤮 I've made tallow and lard and the smell didn't bother me. This smelled like the lamb was standing in my kitchen with his wool on fire. Ugh. I haven't tasted it yet but I'm reluctant to. 😂
 

Baymule

Herd Master
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Do you have a really sharp boning knife to do this work?

I use Old Hickory knives. My favorite skinning knife is an Old Hickory paring knife. It quickly became Kyle and Courtney’s favorite knife too. I use both the small paring knife and the long kitchen knives in quartering the carcass and processing the meat. Kyle brought his fancy knives but they just didn’t compare to my Old Hickory knives.
 

Baymule

Herd Master
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The guts are what makes sheep and goats disappointing to process. They look soooo fat until you gut them!
I rendered some fat and let me tell you, the smell was not good. 🤮 I've made tallow and lard and the smell didn't bother me. This smelled like the lamb was standing in my kitchen with his wool on fire. Ugh. I haven't tasted it yet but I'm reluctant to. 😂

The fat has a smell, but not real strong. The pot is still in the refrigerator. I’ve dug out the chunks to drop one in the dogs food and they have gobbled it right up. So there is a use for the blobs after I reheat and strain it. If it is unsuitable for using for cooking, I can always spoon it over the dog food for added fat. I’m going to can it in pint jars.
 

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