Comments on: Baby Lamb

By: cheap baby stuff

cheap baby stuff — Sat, 28 Jan 2012 23:14:29 +0000

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By: Butchering a lamb : : Omnivore World

Butchering a lamb : : Omnivore World — Wed, 09 Jun 2010 22:09:42 +0000

[...] just found an AMAZING step by step description of how to butcher a baby lamb on 4505 Meat’s [...]

By: Spring Lamb Part 2: Whole Animal Butchery « Pleasant House

Spring Lamb Part 2: Whole Animal Butchery « Pleasant House — Wed, 07 Apr 2010 18:05:16 +0000

[...] other via email. Right before our scheduled butchery day he forwarded me a blog post entitled “Baby Lamb” from the “Road To…” blog by Ryan Farr of 4505 Meats. Farr documents the [...]

By: The 100th Post! Chopping up a baby lamb «

The 100th Post! Chopping up a baby lamb « — Mon, 08 Mar 2010 19:49:56 +0000

[...] a wider array of photos, check out Ryan’s blog post on baby lamb. #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; [...]

By: david

david — Fri, 30 Oct 2009 03:38:36 +0000

I just got two fresh lambs from different farms south of the bay area. I deboned both of them and made the stuffed belly roll. You mentioned in your post that the leg were ready for cure. how would you cure them. I only found one recipe online for dry cured lamb leg. Where can I find a good recipe.

By: Ryan Farr

Ryan Farr — Fri, 14 Aug 2009 14:05:37 +0000

Napa Valley Lamb Company, very good and had excellent fat

By: Blake

Blake — Wed, 12 Aug 2009 20:22:12 +0000

Jesus fucking christ. Thank you for this. Those lamb legs are a thing of beauty

By: JD

JD — Wed, 12 Aug 2009 01:49:19 +0000

That belly preparation is awesome. So many times when I butchered lambs I didn’t know what to do with the bellies. I tried making bacon which is good, but I found it can’t stand on it’s own like pork bacon.
Anyway, awesome post, awesome site.

By: Bruce Siegel

Bruce Siegel — Sat, 08 Aug 2009 18:55:57 +0000

Where is your lamb from.

By: kevin

kevin — Wed, 05 Aug 2009 00:44:39 +0000

That looks so freakin’ good!! Makes me want to steal Mary’s little lamb, and invite her to dinner too. Thanks.