Roast lamb anyone

[malleefarmer]

PS i do like agriville when even off topic threads such as this dont denergrate into a sheeps lives matter thread, or orange sheep bad or sheepcause cl8mate change.

Agree wholeheartedly with ya tweety. Tis a great site 75% of the time

[malleefarmer]

One more comment sheep wheat why dont you grow em out to 70 kg live guessing your season to short you runninto snow and extra feed costs

[jamesb]

Interesting very interesting.

My self i prefer lamb/mutton just as it cuts it two teeth, anything from 14 to 16 month more flavoursome.

A hogget is a sheep with two teeth i like it in sort of the transition from lamb to sheep.

One of our main exports is mutton cracker ewes there called usually 5 yrs old plus they go arabic country’s.

Latest food fad here is “chocolate” mutton which is actually aged hoggettt they hang it for long while 60 days until skin goes brown in cool room.

One of your target consumers sheepwheat should be greeks doubt canada is overly populated with greeks, but lamb mutton is there staple they love it along with seafood of course and indians the sub continent indians not red pheasant type.

If you hit big smoke vancouver or something and go to a greek restaurant the menu might excite you from a supplier perspective

Have a good night 7pm here having pork tonight, actually to becexact speck. You might havevtomgoogle it

Actually in Saskatchewan , Regina and Saskatoon most of the high end restaurants are Greek run and do the greek style lamb dishes.

[Sheepwheat]

One more comment sheep wheat why dont you grow em out to 70 kg live guessing your season to short you runninto snow and extra feed costs

That or smaller, is what most of our ewes weigh! It would take a long time or never to get a lamb to 70 kg, particularly the katahdin breed. They’re just a smaller framed sheep to begin with. Otherwise, the bigger the merrier for sure. These lambs are finished at 22 to 25 kg hanging. After that it would be putting on the fat.

There are enough Greeks here, but from what I have seen, they are cheap for the most part, kind of like the muslims. If it isn’t cheap, they eat beef. I refuse to sell for cheap. Lol Tried a few Greek places in Regina. They use Aussie lamb on their menu. Somehow, they can ship your lamb over here, and still be priced much lower than us.

Our criteria is fairly narrow. High end restaurants with high priced menus, Restaurants where local products matter, for example. That eliminates piles of places and people.

Interesting to me regarding ages you prefer. We can’t legally sell lambs over a year as lamb. It would have to be labelled mutton. As soon as you label something as mutton in western Canada, whether it’s flavour is divine or not, people immediately wont buy. And as I said before, our market here is so immature, there aren’t any in between options yet.

[Sheepwheat]

Also, the Greek restaurant owners we met with, are extremely unwilling to change, and they don’t give a rip about local. We weren’t even pitching lamb to them as in the cuts they serve currently, we never step on toes. We offered something they and nearly no one else has on menus. But they kept saying we’re happy with our lamb, we’re happy with our lamb. We just couldn’t get the point home that we aren’t trying to change your menu, we are offering something extremely different to add on.

Was like a brick wall. Lol. Oh well, I hope they enjoyed their hundred dollars worth of samples.

It’s all good.

[Sheepwheat]

Actually in Saskatchewan , Regina and Saskatoon most of the high end restaurants are Greek run and do the greek style lamb dishes.

I wouldn’t say most, but a few of them are Greek, yes.

[Guest]

Lol. We were in Nipawin on Friday. Before we tasted this latest thing. We left samples of racks, shanks, and ground at two places. Not going to say which places until they place an order. I’ve learned a thing or two in this gig. 😏

well if you get a restaurant or store handling it near us let me know
or maybe i will drive out and visit some of you southerners (partners , FJ, you , etc.), (since i can't go to the beach)when we get done with this massive crop lol

[newguy]

Also, the Greek restaurant owners we met with, are extremely unwilling to change, and they don’t give a rip about local. We weren’t even pitching lamb to them as in the cuts they serve currently, we never step on toes. We offered something they and nearly no one else has on menus. But they kept saying we’re happy with our lamb, we’re happy with our lamb. We just couldn’t get the point home that we aren’t trying to change your menu, we are offering something extremely different to add on. ers

Was like a brick wall. Lol. Oh well, I hope they enjoyed their hundred dollars worth of samples.

It’s all good.

a couple Greek brothers have a couple restaurants in weyburn.They bought my daughters lambs that she raised.