"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Reply
 
Thread Tools Display Modes
 
Old 08-25-2014, 09:52 PM   #11
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,017
When we lived in South Texas, we purchased a heifer for $2 when a rancher was culling his herd. When it was about eight months old we called the slaughter truck to butcher it along with the pig we bought in the same manner. The agreement was he could have the feet, heart, liver, kidneys and the whole head. But we wanted the rest to be cut as if it was for your local large grocery store. And each piece was to be wrapped and labeled for the freezer. He also cleaned and used the intestine to make sausages. What was left over was his. We also made a similar deal with the heifer. Because we offered before he even mentioned it, he felt we were being more than generous and only charged us a minimal sum of cash. He was able to sell all those other parts we gave him. And our freezer was full for most of the year.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-26-2014, 02:10 PM   #12
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,869
Quote:
Originally Posted by Steve Kroll View Post
I order a side of lamb at least once a year. Actually I usually order a side in the spring and a quarter in the fall.

The one thing that consistently surprises me is that the rack (or loin chops cut from the rack) is NOT automatically included in most orders. Given that it's my favorite cut and IS PART OF THE LAMB, I've gone toe-to-toe with some suppliers to argue that if I'm buying half a lamb, I should get ALL the cuts that go with that half.

The argument I get in return is that they are selling me a "package" of lamb and that the rack is a premium cut they can sell separately. So I usually have to negotiate a higher price to have it included.

Things might be different in Canada, but in our capitalist culture down here, half an animal isn't always really half.


That would totally tick me off big time, Steve. I have no source to buy a whole lamb, but if I did, it dang well better include loin chops. The ones I get at Costco are nearly priceless..

__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-26-2014, 02:18 PM   #13
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
I have the option to pick up the side fresh, uncut, or cut and wrapped, fresh or frozen. Trimmings ground/unground, and all the bits and bobs. I am thinking since I haven't cut meat since when I would help butcher deer, I should probably get it cut and wrapped, no ground lamb--just the trimmings to do with as I like. So, what cuts? I have only ordered sides of beef and pork, never lamb. Not sure what cuts to request. I know I want the neck so I can try Andy's (?) lamb neck stew recipe.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-26-2014, 02:20 PM   #14
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
Quote:
Originally Posted by menumaker View Post
In fairness you should get 'Half a lamb ' in it's entirety bar the head MAYBE??. That means that you take the best, the good and less good at an average price. Some cuts are for stewing, some for grilling, and some, like the leg for roasting. Then you have some liver, kidney and heart ( offal ) delicious!!. If your supplier has a problem with this then I would decline and find one that IS fair but that's just me
I know that one gets all the different cuts--got those with beef and pork, but just don't know lamb cuts as well as I know beef and pork. I assume lamb has a tenderloin and if you want that, no what--the equivalent of t-bone steaks/chops?
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-26-2014, 02:28 PM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,871
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CWS4322 View Post
I know that one gets all the different cuts--got those with beef and pork, but just don't know lamb cuts as well as I know beef and pork. I assume lamb has a tenderloin and if you want that, no what--the equivalent of t-bone steaks/chops?
Whatcha gonna do with one lamb tenderloin? Aren't they awfully small?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-26-2014, 02:30 PM   #16
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,869
One of these charts should help you....

https://www.google.com/search?q=lamb...iw=768&bih=479
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 09-26-2014, 09:39 AM   #17
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
Getting the 45 lb of lamb tomorrow. I ordered some of it cut and some not. I am getting the tongue, heart, kidneys, liver, leaf lard, cheek, and all the other bits and bobs. I passed on the head, but am getting the neck bones so I can make that stew--I think it is Andy's recipe. Move over Conrad, you have to share the freezer.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-01-2014, 12:14 PM   #18
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
Quote:
Originally Posted by Steve Kroll View Post
Personally, I think you should even get the head, or half head, as the case may be.
And now, what do I do with it? When I asked for the cheeks and tongue, I wasn't expecting they'd still be attached. The last time I did anything with a sheep's eye was in 10th grade biology class. Suggestions?
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-01-2014, 12:36 PM   #19
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
I've never cooked lamb's tongue myself. But leave it to YouTube to have a video.

__________________
Steve Kroll is offline   Reply With Quote
Old 10-01-2014, 04:20 PM   #20
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
Quote:
Originally Posted by Steve Kroll View Post
I've never cooked lamb's tongue myself. But leave it to YouTube to have a video.

Tongue's not the problem--what do I do with the head (other than park it in my downstairs fridge in the meantime?
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
lamb, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.