Fat distribution
6 years ago
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- 6 years ago
- 6 years ago
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Best breed of sheep
Comments (9)I would consider what size animal you will have when butcher time arrives. Cost the same price to handle a big one over a small one, plus the wrapping charges. You can wait to butcher, gain size if you are feeding "free" grass. We didn't grain much with our home bred lambs, since they were kept as pasture mowers. Meat tasted fine. Any grain supplement you feed is adding to your expenses. Ours (mixed breed meat) lambed in late spring, good weather. They were butchered about Dec at about 150# on the hoof. We got more meat, larger pieces of meat. Husband said he didn't want quarter-sized lamb chops! You just want to butcher before the adult teeth come in, it changes the meat flavor. Lamb is good eating, mutton is nasty tasting, to me. We do 4-H market lambs now. We purchase black-faced lambs because they are the "approved" market lamb look. Suffolk or Hamps are the breeding crosses they want. Big framed lambs. You won't win locally if you show "different-looking" lambs. We tried that too. Market lambs have to get some grain, but ours are grazed daily too. All about money saving. If you pay for grain, you reduce profit at the end when you sell at fair auction. Ours get a mix of grains and pellets, but hay is fed too. Help in cleaning the barn for new summer hay. They really don't eat a lot of hay over summer. I keep one paddock free for the lambs. Market weight is between 130-145# for our end-of-July fair. Personally I would keep my lambs longer to get more size if we weren't selling at Fair. Heavy lambs don't place or sell as well. We do shear monthly to let lambs gain weight better in summer heat. They are walked daily so meat has a good fat distribution, LOOONNGG distances daily. Really shows when the judge lays his hands on them. So, depending on how you plan to use the lambs, the breeds you choose will vary. Selling at the farmers market, might be small sheep with small lambs. A friend markets her Katadin(sp) lambs at about 40lbs. The Hispanics, Middle Eastern folks snap them up as quick as she arrives. Small is perfect for backyard roasting. My market lambs would be way too big for this. She likes selling them live off the truck, no work for her. Not sure what she gets a head. They are a hair sheep, no shearing needed. Another friend sold Cheviot lambs from his wife's spinning flock. Those things were also tiny. Live selling was maybe 60#, so you only got about 25# of meat after the butcher was done. Not a lamb I would buy! You might have to educate your buyers on good value of lamb in their diet. So much lamb is poorly prepared, doesn't taste good. Too bad, it is an excellent meat, very flavorful if prepared well. Stores selling "Western Lamb" are not helping. Those sheep from out west are usually over a year old, have the adult teeth. However the ranchers can't make butcher weight in their poor pasture in one season. SOMEHOW, they are allowed to market these sheep as lambs, so meat is sold as lamb too. TASTES like MUTTON, not lamb. Might as well be chewing candles in my opinion! Yet this is the flavor store buyers accept as "lamb" meat. Hope this is helpful in focusing your breed choices. Our mixed breed sheep had a lot of good features going for them. Maybe someone locally breeds such a type. A mix could be good in your weather area, have ALL the best features from a variety of breeds. Good luck with your new project. They aren't smart, but they sure are cute....See MoreCutting back on Fats & Oils
Comments (31)"I've been eyeing his books. Primarily I'm interested in recipes. I watch his show ad nauseam when it's on and am not sure the books would contain additional information I would have to know. I think he is an excellent doctor and right on the mark." snookums, we love the recipes. One favorite is black bean "burgers" made with, among other things, mashed sweet potatoes. Another, which we're eating now and we make in a crock pot, is a fantastic mushroom chile. There are so many others. We use mostly the latest book at this point - or, to be technical about it, someone else here does, since I don't cook much :) - I think it's the first book that has a section of non-vegan recipes. That book is intended for people making a gradual transition to his diet/way of eating regimen. "I would love to get addicted to something healthy! After tasting some unsalted sunflower seeds, I picked up some that were roasted and salted in the All Naturals aisle. Wow. No need for so much salt!! Same with the organic granola bars. Sickening sweet and gummy. Ridiculous." We were at an art opening last night, and I was STARVING! We'd arrived late, and much of the food was gone. I took some carrot sticks, broccoli, cauliflower. I then made the mistake of taking some unidentified but interesting looking little something. Turns out it was a macaroon, and it was so sweet that I almost spit it out in front of everyone. I took a little wrapped sandwich but could not abide the taste of the turkey. It was so very, very salty. In fact, I couldn't even eat the wrap because of its own salt. Someone on the Fuhrman website made the very interesting observation that you come to like what you eat. What a seemingly simple observation! If you eat fast food every day, you will like it. If you drink diet soda regularly, you will like it. If you eat large salads with nut-based dressing or plain cooked kale, you will like those things. The key is to force yourself (if necessary) to eat things you don't like for a couple of weeks. After that, hard as it may be to believe, you will like those things, and you won't like the things you used to eat any more....See Morecrunchy, low-fat, low-sweet granola
Comments (7)I have this one and it's pretty good. I'm not wild about the rice krispies and keep thinking I'll replace them with something else, but I haven't figured out what to replace them with. It's still OK with them, but I'm leaning toward replacing them with frosted mini-wheat cereal. Homemade Granola POINTS® Value: 3 Servings: 12 Preparation Time: 10 min Cooking Time: 30 min Level of Difficulty: Moderate Each 1/2-cup serving of this healthy, homemade granola is drastically lower in fat than most store-bought varieties.  3 cup uncooked quick oats  2 oz ready-to-eat crisp rice cereal, about 2 cups  6 Tbsp honey  1 tsp canola oil  1/4 cup apple juice  1/2 tsp ground cinnamon  1/2 tsp ground ginger  1/2 tsp vanilla extract  1/4 cup slivered almonds  1/4 cup dried cranberries  1/4 cup raisins Preheat oven to 350°F. Mix uncooked oats and puffed rice cereal together and spread on a non-stick baking sheet with sides; bake for 10 minutes, stirring once. Meanwhile, mix honey, oil, apple juice, spices and vanilla together in a cup. When oats and puffed rice are done, spoon into a large bowl; set pan aside. Add almonds to cereal mixture and stir to combine. Pour honey-spice mixture over cereal mixture and mix thoroughly to distribute and coat completely; spread mixture back over pan. Return pan to oven and bake for 15 to 20 minutes more, stirring every few minutes. Remove from oven and spoon back into bowl. (Note: Be careful that granola doesn't burn - especially cereal along sides of pan.) Stir raisins and cranberries into mixture; let cool. Store in an airtight container. Yields about a half cup per serving. Annie...See MoreCan you taste a recipe just by looking at it and
Comments (20)I can get ideas from recipes but almost never follow the actual recipe. I can get a good sense of what the flavors will do. My soups are always a wing it with what I got... never had a bad pot yet. One of my big leaps this year was dumping leftover spagetti sauce into some cabbage soup... came out as an italian/polish fusion soup. Good but I won't do it again unless I get a craving for that flavor... which happens sometimes. I think I dream of flavors. A couple months ago I woke up just craving venison and blue cheese... where that flavor combo came from I have no idea. One of my big wins was putting a sprinkle of cardamon on my hamburgers... okay in my book but my housekeeper raves about them. I don't see how any recipe couple call for a measure of spice. Spices not only fade but different jars of the same spice can have different flavors and intensities. Was that black pepper malabar or tellicherry?... finding I much prefer my pepper to have some malabar peppercorns as I enjoy the sharp aroma. Even just grilling a beef steak... every steak is different... fat content, fat distribution, variation in thickness, bone size, pre-cooking temp, not to mention fire temp. Cook at a local restaurant is getting comfortable with my ordering steak done to the cook's judgement.... first time I had to specify that between raw and burnt would be acceptable (unless he wanted to cook it burnt on the outside and raw on the inside... yum!). How can anyone make a recipe for meat doneness? Okay, brown the outside but beyond that it is all winging it. For the most part food is cheap. Give in to your creative side and try it. Best not to experiment on your gal friends but husbands and teenagers are fair game.... helps to have a large dog to dispose of failed experiments. : ) lyra...See More- 6 years agolast modified: 6 years ago
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