SC - Re: SC that tune..

[margali]

If I'm going to get into butchering and smoking pigs, I don't imagine a
sheep would be that much extra hassle, particularly since I love lamb and
mutton, and have a friend who raises show sheep usually and usually has a
few culls every year. Can you find me some recipes, please?


phlip at morganco.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.

- ----------
: On Sun, 21 Dec 1997, Karen Lyons-McGann wrote:
: 
: > eventually meat that preserves well.  OK, I guess all meats preserve 
: > equally well, but I've never heard smoked, pickled  or salted mutton 
: > being sold in any volume during the modern era or earlier.  
: 
: Smoked leg of mutton. BIG item over here, at least during Christmas when
: it is traditional. Also available are some susages based on sheep. 
: 
: > Admittedly,  I'm thinking of traditional farms where every animal had
to 
: > earn their keep.  There may well be factory farms these days that
somehow 
: > produce lamb year round in enough quantity to make a profit without 
: > needing to go to the trouble of  the shearing process after the 
: > additional effort of making sure the wool ends up a good enough quality 
: > to sell.  And I am definately speaking from a non-sheep culture.  Once 
: 
: But sheep can thrive under conditions where pigs will not. I have a hard
: time imagining free-range pigs on Iceland. Australia is still, AFAIK, a
: place where it is cheep to have large acreage of marginal land, and
: sheep is an animal that does reasonably well under those conditions.
: 
: /UlfR
: 
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: 
:
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