Elizabeth, have you thought about making lamb sausage out of the ram. The processing plant I use did a 1/2 sheep, and 1/2 pork pan sausage that I had them put in casing like Polish sausage. It is absolutely wonderful. Of couse you have to pay for the pork. The butcher used pork shoulder for the sausage so it isn't very fat. I had them trim the fat off the lamb also as this is one of the places the strong flavor can come from. You can grill the sausage or cook it with kraut, or boil it! Great eating. Rhonda ----- Original Message ----- From: "Elizabeth Willhite" <[EMAIL PROTECTED]> To: <blackbelly@lists.blackbellysheep.info> Sent: Friday, August 18, 2006 9:24 PM Subject: Re: [blackbelly] butchering our Ram
> Stephanie-- ahhhhhh, hormone changes, didn't dawn on me but makes > perfect sense. No baby as of Friday evening but we are watching > closely. > Elizabeth > _______________________________________________ > This message is from the blackbelly mailing list > Visit the list's homepage at %http://www.blackbellysheep.info > > > > -- > Internal Virus Database is out-of-date. > Checked by AVG Free Edition. > Version: 7.1.394 / Virus Database: 268.10.9/417 - Release Date: 8/11/2006 > > _______________________________________________ This message is from the blackbelly mailing list Visit the list's homepage at %http://www.blackbellysheep.info
