RAMSAY FARMS: Leg of Lamb

Thursday, August 7, 2008

Leg of Lamb

So I sent four yearling rams to slaughter last week. They called me with their weights and asked me what I wanted to do with them. I asked the lady. They make NINETEEN kinds of Brats! I thought there were three, beef, turkey and regular LOL. See how much I know?

How much are your hanging weights when you butcher yearling rams? Anyone? Mine were about what I expected as my boys are on the smaller side of the scale. 23-26# hanging weight.

I'm saving 4 leg of lamb roasts and the rest is getting turned into 'fresh' brats and breakfast sausage (bulk, that i can make into patties)

Sounds exciting! I can't hardly wait!

2 comments:

Becky Utecht said...: I don't usually get hanging weights from the butcher, I get the live weight and then I weigh the packaged meat I get back. Our Shetland yearlings (15 mos) are usually around 65 to 80 pounds LWT. We usually get back 20-25 (sometimes 30) pounds of packaged lamb. We have the shoulder roasts boned out for stew meat. I love lamb stew! We also get the lamb chops and one whole leg and have the other leg cut into steaks. We get the trimmings for grinding up ourselves later into burger or sausage. On an older sheep we'd go for straight brats, etc., but those yearlings are still plenty tender to enjoy the chops and steaks. I tried the marinating in milk tip on some older ram meat and it really worked to get rid of the gamey taste and tough texture. Good luck with your brats and patties!; August 10, 2008 at 10:49 AM
Kathy said...: All I know is I'm coming to your house for dinner, Garrett! Yum! I will probably turn a couple of ours into freezer fodder myself. You can't keep them all - a sad fact of farming, but if the boys aren't breeding quality, or fiber quality, they can serve other purposes.
Take care,
Kathy in Airy Zona; August 10, 2008 at 8:33 PM

Who we are

Ramsay Farms is situated in the northeastern part of Ottertail County, near Perham, Minnesota. This family farm of 320 acres has been in the Ramsay family for five generations, dating back to 1892. Today our farm prides itself on our Simmental cattle, Shetland Sheep and BlueFaced Leicester sheep. We strive to breed animals that closest match the breed standards given to them, and mindful of production, health and longevity in our animals as well.

In spring of 2016, there was a purchase of 32 acres in Green County, Wisconsin to accommodate Garrett for his work in that region. The animals have for the most part been moved to that location. Both locations will work in tandem to continue educating and promoting these animals and this way of life.

From the Shetland Sheep Society

"Shetland sheep have for generations been noted for their very soft and well crimped fleece. The wool is the finest of all native breeds and shows an amazing variety of colours and patterns. There are 11 main whole colours and 30 recognised markings.

By selecting from coloured fleeces a range of naturally coloured yarn can be produced. This eliminates the need for dyeing and therefore retains the soft feel of the natural fibre and is favoured by those who prefer a totally natural approach.

Shetland wool fibres are of a simple construction witha central cortex covered by a thin scaly cuticle, and have an average diameter of about 23 microns. However there is a range from 10-20 microns for neck and shoulder wool to 25to 35 microns for britch wool. the average staple length is 3.5 inches. The amount of crimp varies, and is most important in providing the 'bounce' required for knitwear. There is a positive correlation between fineness and crimp, with wool of the finest quality being crimped at between 8 and 12 to the inch. Wool from shetland sheep is used to produce gossamer lace, the famous 'Fair Isle' knitwear, and fine tweeds. Pure bred Shetland sheep tend to shed their fleece in sprin. The growth of new fleece can cause a rise or weak point and where this is present the fleece can sometimes be plucked or 'rooed' by hand. The timing of this can be different in each sheep, however, it is worth taking the care to get it right as rooed fleece can be amongst the softest because the fibres have no harsh cut ends as occurs with a sheared fleece.

Shetland fleece can be handspun straight from the fleece or made into rolags and then woollen spun. It can also be sorsted spun by hand, used on a peg loom or handwoven. It also felts well using either dry or wet methods. When processed commercially the wool can be made into the finest lightweight worsted cloth or heavier weight, harder wearing fabrics and tweeds."

RAMSAY FARMS

Thursday, August 7, 2008

Leg of Lamb

2 comments:

A long time coming!

Fine Fleece Shetland Sheep Association

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