2/ There's really shockingly little meat on a sheep. Lots of wool and skin and lungs and guts.
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3/ When butchering, square up the major cuts and roasts, so they cook evenly...but save your scraps! ...and scrape the bones (not insanely, but get the good bits). I got a solid 4lbs of ground lamb just from the oddball bits - that's slightly more than 10% of the total meat!pic.twitter.com/zmZmcE6Y40
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4/ Had a really awesome shepherd's (sheperdess' ?) pie for dinner cooked by
@LibertyFarmNH . 4 years in, and I'm still not over how awesome it is to eat meat that we raised ourselves.Show this thread
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That's no use for the HUN Games, he needs a dog skull for that.
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