Jay Hatfield wrote:
. I use a amish or mininite shop.
Burra Maluca wrote:We noticed a distinct improvement in both the amount and quality of our meat when we were in the UK and started dropping off our lambs at a local friendly sheep-farmer rather than the abattoir.
These days I can butcher my own poultry (though killiing ducks seems to a lot harder than chickens!) but am no-where near ready to tackle a sheep. When we start with sheep again, I think I'm going to search out a local hunter to shoot them for me and work on the assumption that if faced with a whole sheep I'll figure out how to 'do something' with it...
Jami McBride wrote:Any of your self-butchers out there want to take some pictures and post basic step by step on a particular animal? This would be sweet!
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