Regina lamb lovers

[Landdownunder]

The above is a cut and paste sorry.

But following spring the medic pastures dry out as we enter summer.

Sheep graze cereal and legume stubble then back onto dry pasture with some supplement feeding.

If we get summer rains a variety of summer weeds germinate some sheep do ok on but mostly poor feed “gut fillers”.

[Sheepwheat]

The above is a cut and paste sorry.

But following spring the medic pastures dry out as we enter summer.

Sheep graze cereal and legume stubble then back onto dry pasture with some supplement feeding.

If we get summer rains a variety of summer weeds germinate some sheep do ok on but mostly poor feed “gut fillers”.

Very interesting, thank you…

[shtferbrains]

Most of western US cattle areas graze dormant pastures.

We expect 120 days of green "washy" grass here but sometimes raising cattle looks easier where they can graze much longer on dormant stockpile with no mud.

And no -40 temps etc.

[Landdownunder]

Lamb loin trimmed. BBQ Fat trimmed what next vegan? darn women

[Landdownunder]

What I do is 20 seconds each side on hot hot plate then transfer to grill at lower temp.

Edit cooking tips allowed as long as relevant.

[Landdownunder]

Having a nice glass of pepper Jack shiraz while I cook. PS usually have lamb twice as thick private kill butcher forgot I have em steak thickness. No one else does he says. Stiff shitz I say.

And PPS I realize there more going on in the world than this topic not a complete drongo.






The apprentice is having one of these available in Canada my fav drop

[jamesb]

Having a nice glass of pepper Jack shiraz while I cook. PS usually have lamb twice as thick private kill butcher forgot I have em steak thickness. No one else does he says. Stiff shitz I say.

And PPS I realize there more going on in the world than this topic not a complete drongo.






The apprentice is having one of these available in Canada my fav drop

Nice. I learnt years ago to cook lamb the way I cook beef. I was overcooking it before. I am a smoker guy but havent found I like smoked lamb the way other meats work on a smoker. I feel it takes too much of the natural lamb flavor away. The kids couldn't even tell it was lamb and not roast beef after using the smoker. Need more trial I guess. We buy our lamb from the neighbors. Sad thing is that many of the lamb producers locally don't eat their own product?

[Sheepwheat]

Nice. I learnt years ago to cook lamb the way I cook beef. I was overcooking it before. I am a smoker guy but havent found I like smoked lamb the way other meats work on a smoker. I feel it takes too much of the natural lamb flavor away. The kids couldn't even tell it was lamb and not roast beef after using the smoker. Need more trial I guess. We buy our lamb from the neighbors. Sad thing is that many of the lamb producers locally don't eat their own product?

The Dam Smokehouse in Nipawin buys our lamb. All they do there is smoke awesome food. I’m not sure what his recipe is. I want to go try our lamb there and see what it’s like, because I know what you mean. Why eat lamb if it doesn’t taste like lamb?

In our house, all we eat is lamb, moose, elk, and deer. When we have beef, we class it as a real treat! Haha.

Lamb often has a negative perception of tallowy, strong, intense. Most of those folks had a bad mutton experience, or poorly cooked lamb. Lamb can indeed have an off putting flavour. With hair sheep this is all avoided in general. We have had people come by our booth at farmers markets, literally and arrogantly, for lack of a better term, (I mean it’s shocking the faces some put on when you tell them it’s lamb. People, you can do better for the sake of manners at the very least!), turning up their noses and flinching like a mosquito landed on their cheek when they see we have lamb. “I can’t eat lamb”, is the often repeated mantra. But the husband (usually it’s him) will try anything, so he gives it a shot. Many times this couple returns, and she then takes a sample. “Hmm, that’s really good”. And then they buy some. That is the most rewarding experience for us. It tells us we are in the right track. It built confidence to pursue this thing further.

Our diverse product line also helps. Not a soul can turn up their nose at our snack stix!

And no, you don’t have to like lamb. But give it a fair chance at least! WW2 mutton ration experience dies hard! Lol

[blackpowder]

I know diddly squat about sheep but I enjoyed this thread. Keep it up you Agriville Outliers LoL.

[Landdownunder]

Hmmm off putting flavour, intense? Never heard such terms used for lamb.

Mutton meaning 18 month to. 2 years is becoming very popular because it has MORE flavour.

Lamb can be bland for some.

Some butchers experiment with aged lamb and mutton letting it hang for two months

Lamb shanks popular over there? Dog food here 20 yrs ago now a delicacy in slow cooker.

Oh and those of us who want this to continue as a Ag forum shall continue to treat it as such