The Lamb – January 2012

We ordered our lamb back when we ordered our last half cow and half pig, but Zekiah ended up needing to find a new lamb processor, so it took a bit longer for our lamb to arrive.  This ended up being a good thing, because it gave us time to clear out some of the cow and pig to ensure we’d have room for the lamb! 

Art went to pick it up without me because he had some business-type stuff to discuss and I was busy cooking a triple batch of Tetrazzini.  

We ended up with two boxes of meat.  This first picture shows four boneless leg roasts and some loin roasts.  Some of the roasts are stacked by type, so you can’t see each individual one. 

Here there are loin roasts, rib roasts, and arm roasts.  (I suppose that arm roasts are also known as shoulder roasts.) 

More arm roasts and one and a half pounds of ground lamb.  I think that I was expecting we’d get more ground lamb, but I should have known better since I did pick all the cuts.  This is the one challenging thing with bulk meat – cuts and ground meat are mutually exclusive!  I’ll get in touch with the farm at some point and see about getting some more ground lamb either in the future or if they happen to have it in their stocks now. 

I’m very pleased and excited about getting to cook all of this great meat!  I’ve never had so much lamb or access to all of these cuts before.  So neat!

My cooking goal for 2012 is to stay on top of using meat from the freezers.  I really should try to stick to no more than one fish meal and two chicken meals each week so that I’ll use lamb, pig, and cow for the other four meals of each week.