Confessions of the Sheep/Beef Cattle/Pig Addicts

[Werzle]

Football's dire, atleast we had a laugh at the welsh today.

 

[Farmer 83563]

Football's dire, atleast we had a laugh at the welsh today.

 

[Gulli]

My evenings work, went better than the football!

 

[hendrebc]

Here’s another question for you guys. See what sort of caveman cooking responses I get

Picking up a lamb from a friend today. I’ve never cooked lamb before. So what’s your favourite recipes and ways to cook specific cuts?

The idea of mint sauce makes me shudder but I’ve never actually had mint sauce. Just as a heads up.

I'm the only one in our house that will eat lamb so I make the whole thing into steaks. Anything I can't slice into steaks I cook in a slow cooker and just eat it on its own. If I'm home alone I just make a plateful of lamb steaks on its own. Only really eat lamb when wife isn't here she doesn't like the smell of it Mint jelly is nicer than mint sauce some sauces can be a bit vinegary.
Not done one in a while but got a shearling ewe with a wonky leg ready to do

 

[Purli R]

I was happy with our culls at Bentham last night. They must have been nearly the last to be sold - the wagon was very late getting here.


I've never been to Bentham (sold all our hoggs there last year and most of our springers this year).

I've never had a problem with how they're drawn. I always mark them to give them a bit of an idea how I want them but whoever it is in that pen behind the entry gate, that you can see on the live feed, certainly knows what he's doing.

Take yesterday's for example. The Cheviots were all marked the same but some were hill type and some park type. I can see from last night's list how they drew them and when the paperwork comes, I bet the tag numbers match with what was what. Same with the Texels - they were all marked the same but they'll have been drawn properly, by the looks of the list.

When I eventually do get to see some sold, I really ought to give that lad a 'drink' as, IMHO, he's always done a good job for us.

Thats nowt to do with whoever lets em in ring, sorting is done in the alley on the way upto weighbridge ie mules from texels. Then fat from thin/big/ small as they go onto weighbridge..............well in theory! You wouldn"t believe how many farmers dont bother to mark stuff up or just leave it to Sparky & Naylor to sort!

 

[yellowbelly]

Thats nowt to do with whoever lets em in ring, sorting is done in the alley on the way upto weighbridge ie mules from texels. Then fat from thin/big/ small as they go onto weighbridge..............well in theory! You wouldn"t believe how many farmers dont bother to mark stuff up or just leave it to Sparky & Naylor to sort!

I really must make the effort and go to have a look at the place

Meanwhile Messrs Sparky & Naylor seem to manage to make a decent job of ours

 

[unlacedgecko]

View attachment 1078623
My evenings work, went better than the football!

Breedr?

 

[Anymulewilldo]

Thats nowt to do with whoever lets em in ring, sorting is done in the alley on the way upto weighbridge ie mules from texels. Then fat from thin/big/ small as they go onto weighbridge..............well in theory! You wouldn"t believe how many farmers dont bother to mark stuff up or just leave it to Sparky & Naylor to sort!

On the odd occasion Naylor has been on the shedder doing mine when I wasn’t there I’ve let them all back together and started again myself… on one occasion I got a bollocking off Greg for the pee poor job of sorting I’d done! I hadn’t even found them in the mart by then

 

[Anymulewilldo]

I

I'm the only one in our house that will eat lamb so I make the whole thing into steaks. Anything I can't slice into steaks I cook in a slow cooker and just eat it on its own. If I'm home alone I just make a plateful of lamb steaks on its own. Only really eat lamb when wife isn't here she doesn't like the smell of it Mint jelly is nicer than mint sauce some sauces can be a bit vinegary.
Not done one in a while but got a shearling ewe with a wonky leg ready to do

I’d forgotten steaks lamb leg steaks bit of salt and pepper, just a drizzle of oil in the skillet. Done medium so the outside has got that nice caramelised look served with mint jelly (you’re bang on the mark with jelly vs sauce) buttery peas, carrots & a good smooth mash.

I’ve just ordered this for tea over the weekend

 

[Purli R]

View attachment 1078489View attachment 1078490Last field of grass for mules before they go onto beet. A herdwick mule for @Bill dog

Nice bite there, your pissing me off! (smart sheep)

 

[Anymulewilldo]

The Cheviot ewe hogg that turned out not to be, came back at 34kg dead. Took 4 steaks off each leg and still had a nice joint to roast!

 

[Tubbylew]

I'm the only one in our house that will eat lamb so I make the whole thing into steaks. Anything I can't slice into steaks I cook in a slow cooker and just eat it on its own. If I'm home alone I just make a plateful of lamb steaks on its own. Only really eat lamb when wife isn't here she doesn't like the smell of it Mint jelly is nicer than mint sauce some sauces can be a bit vinegary.
Not done one in a while but got a shearling ewe with a wonky leg ready to do

I used to love lamb until mother in law served us a roast once at lambing time, she'd got behind and it was very rare, maybe it was just me but the whole kitchen smelt a little of dead ewe. Had a job to eat it.

 

[Gulli]

Breedr?

Yeah works well for us, be nice to have more stuff on the pedigree side of things. But I'm yet to find anything that does what I want and breedr is free so it's what I use

 

[Anymulewilldo]

I used to love lamb until mother in law served us a roast once at lambing time, she'd got behind and it was very rare, maybe it was just me but the whole kitchen smelt a little of dead ewe. Had a job to eat it.

That first hour the roast is in the oven, I don’t like to be in the kitchen then. Need it to start smelling cooked. If I remember rightly, on a AHDB live-dead event after a bad piece of meat it’s 12 weeks on average before we will try it again.

 

[Bald n Grumpy]

I used to love lamb until mother in law served us a roast once at lambing time, she'd got behind and it was very rare, maybe it was just me but the whole kitchen smelt a little of dead ewe. Had a job to eat it.

Heard plenty say they can't eat lamb during lambing, never bothered me but remember years ago having lamb for Sunday roast. Smelt just like baby lamb , it was that bad mother dumped the rest of the joint so it must of been bad. Didn't put of eating lamb since

 

[Tubbylew]

Heard plenty say they can't eat lamb during lambing, never bothered me but remember years ago having lamb for Sunday roast. Smelt just like baby lamb , it was that bad mother dumped the rest of the joint so it must of been bad. Didn't put of eating lamb since

It never bothered me until then, still love lamb but it's got to be well done before I'll go near it.

 

[yellowbelly]

still love lamb but it's got to be well done before I'll

I just can't get my head round the way that all these cooking programmes reckon it's best if it's nearly raw

Some Masterchef contestant serves something that the fat is still white on and the meat is as pink as a baby's bum.

"Lovely", says Greg Wallace, "but it's a little over cooked for my liking".

FFS, give @Woolless a bottle of Pen Strep and he'd have it walking about in the morning

 

[Top Tip.]

The Cheviot ewe hogg that turned out not to be, came back at 34kg dead. Took 4 steaks off each leg and still had a nice joint to roast!

Proper sheep!!

 

[Bill dog]

Just got 3 lambs back from being butchered, so freezer is bung full of meat for the winter .
I noticed the hearts in the boxes. What’s the best to do with them ? I thought dinner for the collies , but thought I’d ask !

 

[Blaithin]

You guys are sure convincing me I’ve most likely outgrown my dislike for lamb