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Lamb for the freezer

  • 14-09-2013 12:59PM
    #1
    sheebadog
    Closed Accounts Posts: 1,246 ✭✭✭


    Looking to buy a couple of lambs for the freezer. Know nothing about lambs only how to eat them!!
    What age should they be and how to know are they fat enough. I really like lamb with loads of fat on it. Thanks.


Comments

  • #2
    sea12
    Closed Accounts Posts: 2,244 ✭✭✭sea12


    A lamb can be ready from 14 weeks. Most of the lambs now were born last march April and would be fit now. If your killing one for the freezer ud want to be getting one around 50 kegs live weight.


  • #3
    sheebadog
    Closed Accounts Posts: 1,246 ✭✭✭sheebadog


    sea12 wrote: »
    A lamb can be ready from 14 weeks. Most of the lambs now were born last march April and would be fit now. If your killing one for the freezer ud want to be getting one around 50 kegs live weight.

    Thanks very much. BTW how would I know it has a lot of fat on it?


  • #4
    sea12
    Closed Accounts Posts: 2,244 ✭✭✭sea12


    It depends on the breed. Some might say stay away from the continental breeds such as Charolais, Texal as they tend to be more lean but you can have fat in any breed of lambs.


    Go for a well fleshed lamb around 55kg plus and there should be naturally fat on the carcass. If ure buying from a farmer he will help advise u.


  • #5
    sheebadog
    Closed Accounts Posts: 1,246 ✭✭✭sheebadog


    sea12 wrote: »
    It depends on the breed. Some might say stay away from the continental breeds such as Charolais, Texas as they tend to more lean but you can have fat in any breed of lambs.


    Go for a well fleshed lamb around 55kg plus and there should be naturally fat on the carcass. If ure buying from a farmer he will help advise u.

    Fraid there are no proper sheep farmers around these parts. All sheep around here are kept in the back of the house on the "acre". The predominant breed is Charolais as are the cattle.


  • #6
    ford2600
    Closed Accounts Posts: 4,457 ✭✭✭ford2600


    sheebadog wrote: »
    Fraid there are no proper sheep farmers around these parts. All sheep around here are kept in the back of the house on the "acre". The predominant breed is Charolais as are the cattle.

    Where are you? I buy from local farmer in Nire Valley Waterford.
    Someone looking for extra fat lamb is rare!
    Eat a lot of fat myself, great fuel for work and exercise


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  • #7
    sheebadog
    Closed Accounts Posts: 1,246 ✭✭✭sheebadog


    ford2600 wrote: »
    Where are you? I buy from local farmer in Nire Valley Waterford.
    Someone looking for extra fat lamb is rare!
    Eat a lot of fat myself, great fuel for work and exercise

    France.


  • #8
    sheebadog
    Closed Accounts Posts: 1,246 ✭✭✭sheebadog


    sheebadog wrote: »
    France.

    Nothing like a good lamb to get one to appreciate the "fat of the land".


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