From Lambs to Rams
In April, our three lovable ewes each gave birth to twins. Two of them were boys, Izzy and Boots. They began as adorable baby sheep, but soon morphed into headbutting, cranky rams. When they began to headbutt us, we had had enough. We decided to fulfill their destiny and butcher them.
For the kids, this was not an easy choice. They had had high hopes of them becoming pedigree breeding stock. But the fact that only two of our seven ewes could be bred with them (and their headbutting habits) made butchering unavoidable. It just wasn’t worth it.
Our next thought was to schedule an appointment at Pete’s Country Meats (Loretto, TN), the butcher we used for these guys’ sire, Stan. The only problem is, it’s a three hour drive each way. But suddenly Dad had a brain wave. Why drive six hours when we could do it ourselves?
The kids had a zillion objections, but Dad answered each one, (Q. We don’t know how to butcher a sheep. A. We have friends that do. Q. Do we have to help? A. No, you only need two people. Etc, etc, etc), with a satisfactory result. We were going to butcher them ourselves.
warning! no sensitive stomachs beyond this point!
“Ram” Becomes “Lamb Leg”, “Shoulder Roast”, “Ground Lamb”
Dad called a friend, who was super excited to help. He hunts, and had cleaned many deer in his lifetime. We invited the whole family, and made it into a party.
On the Tuesday after Christmas, at ten o’clock in the morning, Dad pulled the trigger on Boots and the whole process began:
That pretty much says it all.
Warning! This post is not intended to educate on how to butcher a sheep. to humanely and correctly process a sheep, please seek the assistance of a professional hunter or butcher. thank you. the redeemed homestead staff
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