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Just bought a whole lamb...
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# 21
sunset gold
Old 24-06-2008, 1:58 PM
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Quote:
Originally Posted by ravylesley View Post
half a cow is a lot of meat.If you want to buy beef in bulk then go for a quarter.If you want to slow cooking cuts that work out cheaper go for a fore-quarter.If you want all the posh expensive cuts then you want a hind-quarter.Bear in mind though a quarter of a cow is about 150lb in weight and at approx 3-4 at best per lb thats a very very expensive investment.I tend to wait till Tesco have their half price beef joints in and buy quite a few of those as it works out cheaper than buying stewing steak,frying steak etc and the off cuts I use to make mince so their is no wasteage.

As to the op request as to what to do with Lamb Shoulder how about mincing it up and making some lovely lamb and mint sausages and spicy kebabs

Lesleyxx
Thaks for the suggestions on this topic everyone.

What would be the easiest way to mince up meat for sausages or just mince? And how do you make sausages without skins, thought that was a specialists job?
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# 22
hex2
Old 24-06-2008, 2:12 PM
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I mince the cooked meat in the food processor for standard mince.

My local farm shop charge 45 for a half a sheep. They sell cow from an eighth upwards. Can't remember how much and i guess it depends which bit of the cow you want. When we go to Wales there are lots of places that do half a lamb for 25/30 so 45 seems high to me.
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# 23
Beki
Old 09-09-2008, 10:36 AM
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Default Buying half/whole lamb?

I'm thinking about buying half a lamb, or a whole lamb (in a few weeks) to fill the freezer - and it also means we wouldn't even have to think about buying any meat for a LONG time!

Has anyone done this? And does it actually work out more economical?

It seems like a big initial outlay, but i'm thinking that it would probably save money in the long term

Half a lamb is 50 and a whole lamb is 90
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# 24
Pink.
Old 09-09-2008, 12:15 PM
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Hi beki,

I keep thinking about this but haven't managed to empty my freezers enough to do it.

There's an earlier thread that should help so I've added your post to it to keep the ideas together.

Pink
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# 25
Beki
Old 09-09-2008, 12:41 PM
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Excellent! Thank you
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# 26
ravylesley
Old 09-09-2008, 12:45 PM
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Strangely enough just ordered 1/2 a pig and 1/2 a lamb for delivery tomorrow.The pig will work out at about 70 and the lamb 40.Meat prices have risen since the last time I ordered but as the lamb is 1.99/lb and the pork 1.79/lb I dont think thats too bad.The pig is the best bit for me as I get loads of lovely pork belly to turn into sausages and also get spare bits minced so I get about 3lb pork mince to make pork pies with mmmm cant wait now

Lesleyxx
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# 27
Beki
Old 09-09-2008, 1:26 PM
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Wow that's a great deal!

I can't seem to find anyone who does pigs near here!

Thanks for the suet tip xxxx
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# 28
thriftychick
Old 09-09-2008, 2:06 PM
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I buy a whole lamb from a farmer at the bottom of our road once a year for 90. It takes up two drawers of my freezer but it soon goes. Trouble is, I am left with a neck and breast which I have no idea what to do with and to be honest, doesn't look that appealing. Anyone got any ideas what to do with these cuts?
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# 29
chunky79
Old 09-09-2008, 2:22 PM
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Blooming eck i buy a whole lamb from my mils friend, i had no idea how cheap he was. I haven't bought lamb from a shop in over 7 years so have no idea of the price. I pay between 45 and 56 thats for a whole lamb. i will say this the lamb i get from our friend is far tastier than that i bought in the supermarket.

JIMMO your posts are so interesting, i have to clean now but will be back later to get all the details. I amazed at the knowledge people have on this site xx
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# 30
meanmarie
Old 09-09-2008, 3:50 PM
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Whole breast of lamb can be slow roasted with herbs and garlic underneath, heat oven to max, when you put lamb in turn down to about 140c, will take ages but you can then lift off fat, cool a little and remove meat from bones, or chop into 'riblets' and serve with mint jelly (my favourite), rosemary jelly, curry sauce or any sauce you like...the slow roasting means that fat dissolves and you have crisp skin and tasty meat. I do this with shoulder of lamb too as I find it impossible to carve, I get quite a lot from one shoulder. I would use grease and bones to make stock, which makes wonderful scotch broth, to which you can add any leftover meat...or not if there is none

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# 31
tsharp
Old 09-09-2008, 4:12 PM
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Can anyone give me an idea of how much you can fit in a freezer?

I have a 4 drawer cabinet freezer (waist height type of thing), so I'd like to know how much and what types of animal would fit in it before i consider buying half a lamb or quarter of a pig etc (I assume large quantities of cow are out).

If anyone has experience trying to force carcasses or multiple cuts of meat into a domestic freezer, I'd be grateful to hear.
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# 32
kazwookie
Old 09-09-2008, 4:19 PM
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I would love to do this, but I think I would need to buy achest type freezer, as I only have a small 4 draw type thing, and cannot see 1/2 a lamb or pig fitting in there!!
35 to go. 35 already gone
(5 stone to get rid off in total)
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# 33
ravylesley
Old 09-09-2008, 5:19 PM
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I dont think an upright freezer is particularly useful to bulk buying meat as the odd shapes of the joints etc take up loads of space.I got a chest freezer off freecycle and you'd be amazed how much it holds and its only a 4' one!I have 1/2 a pig and 1/2 a lamb in there plus loads of other stuff.So I'd recommend getting a chest freezer and ditching the upright

But as this isnt going to happen any time soon I'd say 2 drawers for the lamb and 4 drawers for the pig but this is just a guesstimate

Lesleyxx
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# 34
tsharp
Old 09-09-2008, 5:33 PM
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We recently refitted our kitchen, and the upright freezer fits neatly under the worktops. Nowhere to put a chest freezer :-(

Cram the meat in there and eat whatever doesn't fit, that would be my approach. Half a lamb would go in easily I reckon...
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# 35
competitionscafe
Old 09-09-2008, 5:43 PM
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I have an upright 4 drawer freezer and half a lamb will fit into 2 drawers (the bottom one, which is the largest and one other). The largest joints are obviously the leg and then the shoulder which take up space but you can have these halved to make smaller joints. Depends on the size of your lamb too obviously - mine was a hebridean which is quite a small breed (amazing flavour though). You are looking at between 7 to 10kg of meat when butchered.

By the way, Sept/Oct is a great time to buy beef and lamb/hogget as properly raised (grass fed) animals would have been grazing on the grass and meadows all summer which adds flavour - so called spring lamb is tender but does not have the flavour you get from autumn lamb.
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# 36
sb44
Old 10-09-2008, 10:47 AM
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Default Really cheap lamb, pork etc

Type in ' Meat Wholesale ' and your region in Google and it will bring up slaughterhouses and meat farmers in your area.

I have just rang a local Meat Packing place that is only 6 miles away.

They have a ' Factory Shop ' and they have lots of pre packed meats on the shelves but they will cut and bag half a lamb and a side of pork if needed.

I'm a bit thick where carcasses are concerned, didn't know you called a half of a pig a 'side' of pig, seems it's because they cut them right down the middle.

Anyway, they quoted me these prices, lamb 4.06 kilo (1.84 lb) and he said half a lamb is about 9 kilos, so about 36!

The only price I remember about the pork was 2.62 so I don't know if that was per pound or kilo. I would think it must be per kilo.

Does anyone know how much half a pig normally weighs when you buy it in bulk?

So have a search for a local slaughterhouse and ask if they sell direct to the public.
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# 37
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Old 10-09-2008, 10:51 AM
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Default Pictures of cuts of lamb for newbie cooks

If you aren't sure what it what this may be of use to you.

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# 38
foreign correspondent
Old 10-09-2008, 10:58 AM
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is neck end of lamb also called scrag then?
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# 39
chalmem
Old 10-09-2008, 11:14 AM
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Hello all ! My daughters 1st birthday falls on 24th November, and I want to roast a whole lamb (spring lamb if available) for my large mixed Engliah / Iranian family. Can anyone suggest suppliers within 50 miles of Cambridge ? A company who would rent a spit roast machine would also be useful ! Thanks in advance.



Quote:
Originally Posted by jimmo View Post
Hi!
I normally get my lamb from a farmer I, sort of, know in Wales and up til last year I was paying a little over 30 for half a lamb.
For various reasons this year there has been no supply but I am hoping to hear this week.
I saw prices you have quoted on the internet in July and August and I just get the feeling that if my supplier comes good I will have to pay more this year so the price may be reasonable.
Normally lamb prices start quite high for new season but tend to drop towards autumn. I still hope to get it cheaper than 50.
Ps your question has been moved since I started answering and theres a lot of good stuff here.
If you get a kidney its great for steak and kidney pud but also remember that the hard white fat attached to the kidney is real suet. I mince the suet and make dumplings 2oz suet 4 oz self raising flour a drop of water, salt and pepper. Fantastic!
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# 40
Pink.
Old 10-09-2008, 11:31 AM
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Hi sb44,

I've added your tip the the current thread on buying lamb. For advice on buying half a pig this thread may help:

Half a pig questions...

Pink
Hi. I'm a Board Guide on the In My Home (Includes DIY), I wanna buy-it or do-it, Greenfingered MoneySaving and Old Style MoneySaving boards, which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. However, do remember that Board Guides don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.
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