Grass fed (100%) Goat and Sheep/Lamb

[Guest guest]

Babies are big enough to start heading to the freezers!

My friend has 1 goat left to sell, it is 100% grass and milk fed. About 50#.

Can do the butcher yourself if you like, can be taken to a local butcher, or you

can ask Desmond if he would be willing to butcher it for you. His number is

320-290-2235 Price is $1.50/pound live weight plus processing. I will have

more goats available in a couple of months, sold all the boys so far! 50-75# is

the best weight for goat meat in my opinion. They are young and tender, not old

enough to start tasting " goaty " .

LAMBS!! Many ready to go to the freezer, more will be ready over the next few

months. These were born in the pasture, been with momma and on grass. Moms

were only hay fed over winter. No vacs, no antibiotis, no added hormones.

Cute, shorn, and ready for the freezer. Will be getting price figured out soon.

Best weight for lamb or mutton in my opinion is 150# or less, the best being

50-100#. Some commercial breeds grow to 150 without getting a gamey flavor.

Should be young for best flavor too, adults (mutton) taste different.

About butchering/processing:

You can do it yourself if you like. I have an area on the farm you can do

it--stainless table, running water. But I am not going to help! Sorry, been

there, done that, and don't really want to do it again until I have to. If you

opt for this, bring sharp knives and something to put your meat into. You can

bring home the skin/fleece/hide and tan it if desired, you can take all organs

and parts you want. No one will stop you. What you do not want goes into

buckets I provide and I will dispose of that. There are several books, videos,

etc. on how to process yourself. It really isn't that bad, I grew up doing it

and just don't feel like doing it anymore if I don't have to. Meat

grinders--hand crank work well enough but most home mixers do have a grinder

attachment that can make the job easier. I will shoot the animal for you but

that is as much as I am going to do. Tree to hang it in available. Sheep/goats

do not need to be hung like cows for a length of time, they can be killed and

processed the same day.

Getting someone else to do it--call and ask for a referral for a non-licensed

person. Most of them expect a $50 " tip " for sheep/goats since they can't

legally charge to do it. Let them know exactly how you want the critter cut up

and what parts you want.

The butcher shop--you can have your critter done up at a licensed butcher shop

too. There are 5 around me that I can recommend and one that I do not use.

They will do the entire process for you and have your critter packaged into nice

little pieces ready to be picked up in about a week. The drawback to them is

that sometimes you really have to argue with them to get certain parts

back--thyroid, head, hooves, pancreas, etc. Usually no problems with kidneys,

liver, heart, tongue, etc. Just the " abnormal " requests seem to get them

hesitant to pack them up.