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In Episode 36, Brandon and Lauren discuss the factors that contribute to the spoilage of fresh meat, and the environment you want to create in your home butchery operations to avoid it.  They also cover: why sheep are “so simple” (to raise and butcher); the contribution rancidity makes to the flavor of meat; how to cure a leg of lamb; and how cooking oils vary from culture to culture.   They also extend an invitation for you to join them at the Divine Mercy Lamb Roast they are hosting, on April 28th, on beautiful Vashon Island.

In Episode 37, you will learn Brandon’s approach to butchering a lamb; and why he believes that if you learn to butcher a lamb, you will be able to butcher any other member of the quadruped family.  Brandon and Lauren explain why the physiology of quadrupeds determines the placement of your cuts when you quarter them. They teach us that “butchery is the servant of cookery”, and that the best method to use for cooking a particular cut of meat is determined by the function those muscles performed for the quadruped while it was alive.  Finally, they discuss how you, through your own powers of observation and intuition, can grow in your butchery and cookery abilities.

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

  • Hands-On Harvest Classes – Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
  • Meatsmith Membership – We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/

Part 1 Show Notes:

  • Divine Mercy Lamb Roast – April 28th:  You’re invited!, 2:05
  • Sheep….they’re so simple, 8:12
  • Preventing carcass spoilage, 12:17
    • Temperature
    • Humidity
    • Supply/Handling
    • Light
  • Contributions of rancidity to flavor of meat, 44:16
  • Curing a leg of lamb, 47.26
  • The fat of ruminants — cooking oils by culture, 47:26

Part 2 Show Notes:

  • Butchering lamb, 1:0s4
    • Leg of lamb, 5:53
      • Side tangent – How the physiology of quadrupeds determines where to quarter them, 29:29
    • Lamb neck, 22:12
    • Shoulder, 26:26
    • Plate (aka: brisket, breast), 28:00
    • Loin- chops, tartare, carpaccio, 32:50
  • The power of observation, 39:53

Links for Episodes 36 & 37:

 

 

 

 

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