SC - Kid Slaughtering age

[grizly@mindspring.com]

I pretty much agree with the reply from Philip.  My girlfriend "bands" the 
young boys, be they goats or sheep or cows so they don't do that testicular 
thing and can go a little longer before becoming "ripe" but ageing in a 
refrigerator for a week or so and marinating reduces that problem.
olwen

>From: phlip at morganco.net
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: SC - Kid Slaughtering age
>Date: Mon, 31 Jul 2000 09:06:01 -0500
>
>Well, it really depends on how tender you want it to be vs how much
>meat you want. Milk fed, ie before it goes on grass or other solid
>feed is the tenderest- that's about up to the first month. It also has
>the least flavor.
>
>They're usually pretty good up until the 6th month, at which point the
>males start developing/dropping their testicles, which is what gives
>them the strong flavor, despite the basic tenderness.
>
>My suggestion would be to get a wether (neutered male) at about 6-9
>months of age, for the best combination of flavor, tenderness, and
>size.
>
>Phlip
>
>
>
>
>grizly at mindspring.com wrote:
> > Can someone here tell me the appropriate age to slaughter a kid?  I
>want to find an animal that is still young and milder tasting than an
>old nanny or Billy.  I have located a source locally for yearlings and
>new birth this year.  I'm gathering info about slaughtering and ages
>and the like.  I'm going to avoid wielding the knife myself since the
>aprtment managers would frown on it.
> >
> > niccolo
> >
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