[Jacob-list] comments on meat lambs

[Lynette Frick]

>

>

>   You may be pretty suprised at the quality of cuts that you get from your

> jacob lambs, that is of coarse depending on the lambs. We had a young jacob

> ram(84lbs) and my speck face show lamb(132lbs) slaughtered at the same time.

> Not only did we get 40lbs back on both (with identical cuts) but the jacob

> ram had a much more pleasant taste, and much higher ratio of meat to bone.

> The jacob's chops where also much more apealing to the eye, being much

> larger, and consisting of not but a very small trim of fat. Where as the

> market lamb, even having been switched back to alfalfa his remaining few

> months, had puny loin eyes surrounded by heaps of fat, and large bone. A

> note on the Spec. he wasn't a "grand champion", but was better than average,

> placing well at our very large fair. So as you can imagine we where pretty

> suprised. Both where tender.





> One point to make about jacobs is that they can really pack on the muscle

> withought putting on the appearance of pigs. The muscle is just shaped

> differently, and has its advantages in its lack of excessive fat, and the

> Jacobs light bone, giving you a higher yeild.* (In well selected

> individuals)



Best of luck

Lynette
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