First try at lamb, what did I do wrong?
Posted: Sun Dec 01, 2013 12:30 am
After feeding Harry, the Painted Desert / Blackbelly lamb all summer, and after witnessing him headbutting one of the Anatolian/Great Pyrenees pups (to steal the dog food), Gail and I decreed that it was time for Harry to be the scrificial lamb. So, I put him down this morning, we drssed him out and cut up the carcass, and I grilled a backstrap and the tenderloins for supper. A little EVOO, dried herbs, and a hot grill, cooked roughly medium... and while the taste was ok, it was like chewing shoe leather! I've often cooked fresh-killed venison the exact same way, with tender results. So, did I off Harry for naught?? Will there be redemption in the shanks or leg roasts? Or should I stick with deer and steer?
FWIW, the remaining lambs are safe from the slaughter. Not enough meat on the carcass to be worthwhile for us.
FWIW, the remaining lambs are safe from the slaughter. Not enough meat on the carcass to be worthwhile for us.