Vegetarians look away now.

Eight of our lambs were sent off last week and slaughtered and after a number of days hanging they were ready to be picked up and butchered. We took them back to Callemondah our property near Ararat where we have a small facility for cutting up the carcass. This was my first time at dissecting a full beast and after a couple it all seemed relatively straight forward.

We experimented with a couple of cuts, but generally ended up with, loin chops, a rack, a shoulder, a leg, shanks and some chump chops and the lambs belly or flank from each half a lamb.

With the bones cut from the belly I brought them back to Greenvale where several litres of Lambstock was made.  Some of the flanks were trimmed of the fat and this will be made into mince if I can ever find the parts for my mincer which are somewhere still in a box we are yet to unpack from our move.

I think next time Ill ask for the offal which had been discarded prior to us picking up the carcasses.