It was all actually really interesting. The kids begged us to let them watch and we decided they were old enough. Mundo quickly sliced Peeta’s throat and started to bleed him. Right after that Ethan said, “I’m done!” and went inside, but Lydia stayed the whole time. That girl isn’t grossed out by anything. (I’m nice and spared you the image of the actual killing of Peeta.) Mundo quickly skinned him, gutted him, and started cutting the meat into pieces all the while telling me the best way to cook it. “Low and slow”, he kept saying.
I knew I wanted to save the kidneys because I planned on making tallow from the fat of the kidneys.
Then Mundo said, “You eat this pancreas, okay? It make you have TWINS!”
In the end it was a great experience. I felt grateful to be able to have so much healthy grass-fed meat for our family. Since Peeta ate our grass and we only had to provide fresh water, the total cost for all that meat was just $30 to pay Mundo for the butchering.
I’ll let you know how the lamb tastes. So far all I know is to cook it, “Low & Slow”.
DaNell, I love reading your posts.
I have an all new respect for your homesteading endeavors. I think butchering any animal is hard.
With my animals I have thought: this animal has never known fear, hunger, disease or want of any kind. It has had a blessed life. I will strive to ensure its end is instantaneous. There are many people who can’t make those claims.
Recently, I came home with new chicks from Tractor Supply. At the store, the chicks were in an enclosure only the employees could enter and all the breed signs were turned inward. So that’s my plea because the sales gal sold me White Leghorn pullets that turned into Cornish Rock straight runs! After a few days, it was obvious these were meat chickens, but I held on and reluctantly produced enough frozen chicken to last for months!
I love the name: Peeta sounds like PETA: People Eating Tasty Animals.
I´m used to getting freshly butchered lamb from the farmer in the fall. And although you probably know this by know then I´m still going to point out that It is best to let the meat rest in a cool, dry place for 3-7 days before you eat it. I find it best to just freeze it, when I get it and then when I take it out, let it thaw slowly for 5-7 days in the fridge. The meat becomes flavorful and tender when it brakes down a little and then does´nt require as long of a cooking time 🙂
Wow, the cost for butchering a whole lamb as you described in the post is just $30?? I was surprised!
Bravo! I’m on your team thinking that folks should know how and where their foods comes from–vegetables too!
I haven’t butchered anything as large as your lamb yet, but started with fish (as a kid), then chickens and rabbits. Small animals as easier to manage alone and a good beginning.
Also cool that your daughter wanted to keep watching. Our kids observed the rabbit butchering early on and I’ll never forget my son (then 4 yrs old) telling us how good and delicious he thought the raw rabbits smelled. He’s a twin….but no, I didn’t eat the pancreas.
Great blog, thanks for writing!
Wow! Do you think you’ll ever learn to do it yourself? Did Mundo teach you anything? How long did it take?
I tried my best to watch and learn, but I may need help next time! Plus it was pretty labor intensive!
This reminds me of when I was younger, watching the older men in my family butcher goat. Whenever there was a celebration or a large family get together (at least 20 adults), they’d make goat. I think I watched them butcher a goat twice in my young life and the image was burned into my brain! Your daughter is a brave one! LOL!
Wow. This is so fascinating! Talk about being close up to your food source!
Liver’s good! It’s a delicacy. I think Regina has the right idea for beginners, though.
DaNelle, a great way to add liver to your diet is to grind it up and add a little to ground beef foods. Start with a little and add a little more each time.
Regina
Great idea! I’ve also heard that if you soak it in Kefir it will make it less bitter.