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Herd Master
- Joined
- Oct 16, 2010
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- Virginia is for Pasture Farmers!
Well, the buyer for the wethers had to call it off. =/ So, if they don't sell in the next month or so, before I start hay feeding everyone, then I'll process them.
I've butchered pigs, fowl and rabbit, but these will be the first sheep.
I want to save the hides for sheep skins. They'll be small, but I had washed the lambs a month ago and they have 2-3in wool that is really soft and pretty. Thus I want to save it. Should I brush out the lambs before butcher? I don't want to risk tearing or pulling wool out once the hide is off.
I'm assuming lamb butchering is the same as ither animals, but any tips n tricks from the seasoned lamb butchers?
I don't use the organs, not a fan, so those will be for the hogs. The lower legs and head for the LGDs. I plan on deboning and giving the bones to the dogs. Any tips on how to do this? I've deboned rabbit, tricky with all those tiny bones! Hoping it's much easier with lamb.
Will a .22 work on them? They are naturally polled, so have 2 weak spots, though, I feel more comfortable using the X point instead. I've used the .22 on hogs, so hoping it will work on them. If not, have more powerful guns, though, I only have experience with the .22. Any tips on dispatching lamb?
It will be sometime in November when I butcher, should I hang them outside or cut up and let them rest in the fridge? Never left anything outside before and I don't like how they dry out. So is it best to hang outside anyway? I'll be doing just one and the other later on, don't want it to get dark on me.
Does anyone know how much % of meat there tends to be from live weight of regular lamb or miniature lamb?
Anything I've left out, anything else I need to know, do or be aware of?
Thanks a ton!
I've butchered pigs, fowl and rabbit, but these will be the first sheep.
I want to save the hides for sheep skins. They'll be small, but I had washed the lambs a month ago and they have 2-3in wool that is really soft and pretty. Thus I want to save it. Should I brush out the lambs before butcher? I don't want to risk tearing or pulling wool out once the hide is off.
I'm assuming lamb butchering is the same as ither animals, but any tips n tricks from the seasoned lamb butchers?
I don't use the organs, not a fan, so those will be for the hogs. The lower legs and head for the LGDs. I plan on deboning and giving the bones to the dogs. Any tips on how to do this? I've deboned rabbit, tricky with all those tiny bones! Hoping it's much easier with lamb.
Will a .22 work on them? They are naturally polled, so have 2 weak spots, though, I feel more comfortable using the X point instead. I've used the .22 on hogs, so hoping it will work on them. If not, have more powerful guns, though, I only have experience with the .22. Any tips on dispatching lamb?
It will be sometime in November when I butcher, should I hang them outside or cut up and let them rest in the fridge? Never left anything outside before and I don't like how they dry out. So is it best to hang outside anyway? I'll be doing just one and the other later on, don't want it to get dark on me.
Does anyone know how much % of meat there tends to be from live weight of regular lamb or miniature lamb?
Anything I've left out, anything else I need to know, do or be aware of?
Thanks a ton!