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Sending sheep to slaughter

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Negligence

Member
Hey guys, it's my first time sending livestock to the slaughterhouse. I have four lambs that I'll be taking in this week. Any idea of what I should expect, or make sure they do, etc?

Also how long do you think I should request the meat to be aged for?
 
Should dress 50% of live weight. No need to age lamb. It's nice to chill it over night so it stiffens up a little; makes it easier to cut. Just tell them how you want it cut...

Rod
 
They will ask you what you want for cuts, bone in or out, scrap as sausage or ground. have it planned out what you want to eat. probably the most popular are roasts and small pieces for kabobs.
 
Be sure to point out to the children that this is "Lambkin" that they're enjoying for supper. :>)
 
Hahaha, My sister's girls raised pigs for 4H, They ended up buying them back and yes, When pork was on the menu the girls refered to the pork by the piggy's name. No kidding. Yum Yum.
 
Early years we had a bull that might have been birthed by a standing cow, and bonked on the head. Always stood with its head cocked to one side, slowly got better, but never fully recovered. Nicknamed him "Andy". Butchered him, one day the little daughter says during supper, "Is this Andy?" Didn"t bother her a bit- tasted good.
 
We raise a few for my daughters 4-H projects, she won the carcass class and rate of gain last year. Most butcher shop are recommending 145 pould live weight finished yield will be around a third of that. Enjoy the taste and satisfaction of your home raised food.
 
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