Small Ruminant Harvest - Lamb

Small ruminants like goat, sheep & deer make great supplements to beef & poultry for the freezer . We will discuss ethical & natural raising of sheep for food as well as processing on farm...

You've raised it and cared for it, now the real work begins.

Why add stress hormones by taking livestock for a ride & end its life in a strange processing facility? Do you trust that you're receiving the meat back, that you worked so hard to raise? Why pawn the harvesting to another who didn't care for the life as you did? Do processors care not to waste & allow you to honor the animal by utilizing everything from nose to tail?

Do the real work of finishing what you started & you will know an appreciation of your food, like no other.

Take the ethical responsibility & true knowledge of moving your cull from field to freezer to plate utilizing all aspects of said animal.

An intensive course in all things sheep with Bobby & Blaze from Bad Baxter Farm.

Lets discuss raising, harvesting & eating! Learn to harvest your own small homestead ruminant on the farm & process your own. Know your food! Know that your animal went from field to table as happy & humanely as possible. There is no better way to learn than to witness in person, ask questions and get hands on experience!

This will be a small gathering of 10 - 12 or less, hands on learning from dispatch to cuts, loin, chops & more! We will involve the discussion of ethical meat raising and cull techniques as well as discuss on farm cull, species appropriate diets for wellness of livestock and health of family fuel. Rotational grazing & find out why so many are going with Painted Desert Hair Sheep.

• We will join in, all hands on for skinning and discuss tools of the trade as well as money saving tips and advice.
• You will witness evisceration techniques, splitting and hanging.
• Discussions will include banding, what to feed, how much space is needed, rotational grazing and more.
• We will do a demo of primal cuts with one side, allow ticket holders hands on experience to break down second side.
• Discuss & demonstrate ideas on cuts from chops to ribs, loin, leg of lamb, rack of lamb & more. If tme allows, we will grind meat and go over several recipes for ideas, brining vs curing, & everything in between!
• Discuss dehydrating jerky & meat sticks, packaging, adding lard for cooking, using all parts of the carcass and more.

This day sometimes runs long BYOB for drinks, there will be small taste testing & discussion. All participants will have access to the recipes we use, bring a notebook, extra chairs for hanging out with like minded homesteaders ready to learn, laugh and celebrate a traditional and important trait!

P LEASE NOTE!! This is a NON-REFUNDABLE DEPOSIT to hold you class space. Balance of $75 is due on arrival. Class Ticket Total is $125

Please save this PIN for proper directions to the Anchored Acres Farmstead. An email reminder will be sent before the class https://maps.app.goo.gl/cfNLSCVZCt6zBnnD9

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