A few months ago I culled some lambs that had not grown well. The $65/lamb-slaughter, cut and wrap fee, seemed too high for the amount of available meat. Instead, I paid the $25/lamb, slaughter fee, brought the carcass home, searched youtube, followed along with an online video and cut, wrapped and froze our own lamb. In addition to the usual chops and roasts, I saved every bit of meat for winter stews and had bones to make rich lamb broth. With a bit of seasoning and a quick saute, slices from the boned legs have been the perfect addition to summer dinner salads.

Before this kitchen experiment, I had no experience cutting meat but with sharp knives, the youtube video and the knowledge that all my mistakes were going into sausage- I was able to tackle the job. My greatest fear was that the process would somehow be disgusting or bloody; it wasn't. Breaking down the carcass and dealing with each section, kept the whole job manageable. Honestly, I liked the work.

The second week of August we have two sheep going to the butcher which provides another opportunity to hone my butchering skills. If you would like to try your hand at preparing your own meat, you could join me in the kitchen.

So what's it going to cost?
---$5.25/pound x the hanging weight
---$25 slaughter fee

Because the meat will come from a pasture raised sheep over a year old, the meat is "mutton". Our mutton has not been greasy or strong-flavored, but because it is mutton, the price per pound is less than lamb.

If you are interested or have questions, contact me.