This week was another eventful one for us on the farm because we butchered our first lamb. Like many things in our life right now, this decision was made suddenly for us when the lamb started to look like he wanted to make moves on some of our maturing ewes. A ewe getting pregnant right now would not be good for us, or for the potential babies (since they would be born this winter), so when Jack noticed the lamb was becoming a little “too friendly”(if you know what I mean), we had to make the decision to either separate him from the ladies until he was a little bigger, or to butcher him as soon as possible. We ultimately decided the lamb was large enough to butcher, so quickly made our plans to get the job done.

So, last Sunday night, we got all of our materials set-up in the barn and we got to work with the long night ahead. I’ll spare the details, but Jack safely and quickly dispatched the animal in the field. We then were able to hang the carcass in the barn and get to work with the skinning and gutting process. We were amazed that the lamb weighed just over 120 lbs live weight, but once skinned and gutted was about 57 lbs. We were then able to start cutting the carcass into the several different cuts of meat we wanted, wrapped them in plastic wrap and freezer paper, and put them in the freezer.

All in all, the whole process (just over 4 hours of work) went as well as it could have for our first lamb butchering. I think it is important to point out though, that butchering an animal you have raised for food is never an easy task or one that Jack or I take lightly. From the moment the decision is made to turn an animal into food for our family, we are dedicated to making sure we take care of the animal with the upmost respect and take pride in how we prepare the meat. Focusing on respecting the life of the animal and knowing that the animal lived a happy and healthy life on the farm, makes being a meat eater just a little bit easier. While it is no doubt easier to go to the grocery to grab a package of meat without giving a second thought as to the animal’s quality of life or where it came from, it is tremendously more important to Jack and I to take responsibility for the meat we eat. It is definitely harder and more emotional to do it ourselves, but when we are immersed in the entire experience, we appreciate where our food comes from that much more. The entire experience always involves a mixture of feeling happy and sad, but I know that being a meat eater requires a certain level of emotion to truly appreciate the food on the table.  

I feel grateful that we were able to take such good care of our lamb, and that we took just as much care in preparing the meat for our freezer. We have enjoyed the meat for a couple of dinners now and are thrilled with the quality of the meat and the flavor. Jack, the meat connoisseur of the family, swears it is the best lamb he has ever tasted. And, I, on the other hand, who thought I wasn’t the biggest fan of lamb, can now say that I love it. The meat is so delicious and it feels incredibly rewarding that we processed and prepared it ourselves.

Until next week,

Farmer (butcher) Kinzie