Bye-Bye, Boys (Part II): Grinding

Lamb meat after grinding
On the Tuesday after Christmas, Dad and a friend butchered our two rams, Izzy and Boots.

On the last post, Bye-Bye, Boys, I said, “That pretty much says it all.” It actually doesn’t. On New Year’s Eve, the friend appeared again, this time with a meat grinder in tow. We kept the neck roasts, a leg’o’lamb and a steak, but the rest of the cold-aged meat was passed through the grinder and came out as ground lamb.

Progression of Events:

Dad cuts the fat off a piece of lamb meat to prepare it for grinding
Dad cuts the fat off a piece of meat to prepare it for grinding
Lamb meat before grinding
Then he tossed it in a bowl

Then it was ground.

Lamb meat after grinding
This is the meat after being ground

Then Mom vacuum-sealed it into neat two-pound packages.

Neat two-pound packages of ground lamb
Neat two-pound packages of ground lamb

In all, we got about sixty-two pounds of meat off of our two rams.

That says it all.

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