[Jacob-list] meat lambs

[Linda]

We've eaten many 3 year old rams. The taste is milder than venison and 
better tasting than store bought lamb (which I don't care for) and not 
very different from yearling rams.  When we butcher an older ram, I 
don't just have it all ground and cook it in ways to cover up the taste. 
I do roasts, chops and steaks, which I cook to medium-rare. No need to 
simmer for hours in a heavily spiced sauce to tenderize and flavor.

When we first got Jacobs, we still had some meat sheep and crossed the 
Jacob ram on the meat ewes and butchered some offspring. The lambs were 
bigger at an earlier age. Carcass weight was more than straight Jacobs 
and came out at a higher carcass/live weight ratio, but there was more 
fat to trim off. Not that much more marbling if I remember correctly 
(it's been 15 years). Taste was good on the crosses. My meat sheep ate 
so much more than the Jacobs, the Jacob butcher lambs, despite being 
smaller, probably came out to be more economical for my small farm.

Linda



Miranda Tanis wrote:

> On the subject of meat lambs, how would a 2-3 YO ram taste? and do Jacob/

> Suffolk lamb crosses taste good? I like lamb and am thinking about

> crossing a Jacob with a market lamb

>

> Miranda

>

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