Baby Lamb

11 thoughts on “Baby Lamb

  1. Pingback: Food Network Kitchens » Archive » Mmm.

  2. 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.

  3. 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.

  4. Pingback: The 100th Post! Chopping up a baby lamb «

  5. Pingback: Spring Lamb Part 2: Whole Animal Butchery « Pleasant House

  6. Pingback: Butchering a lamb : : Omnivore World

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