Thread: Spring lamb?

yeah I never turn my nose up with shreks - damn delicious - have had merinos of various ages and sex all pretty good - good trick with those daggy ones - cut from back leg hocks to base of tail -just one cut each side - around tail and ass - open up front legs- open up kneck and brisket to ass with just cuts - now hang it up by head and skin it backwoods - that way when you get to dags you are punching between skin and meat and the dags will simply fall with the skin - makes for clean easier job - surprisingly I have always found them in very good condition even over fat even though have never seen a drench gun - well worth the effort

Originally Posted by Barry the hunter

yeah I never turn my nose up with shreks - damn delicious - have had merinos of various ages and sex all pretty good - good trick with those daggy ones - cut from back leg hocks to base of tail -just one cut each side - around tail and ass - open up front legs- open up kneck and brisket to ass with just cuts - now hang it up by head and skin it backwoods - that way when you get to dags you are punching between skin and meat and the dags will simply fall with the skin - makes for clean easier job - surprisingly I have always found them in very good condition even over fat even though have never seen a drench gun - well worth the effort

What he said.

I shot a couple years ago, and the fat in the belly area was incredible. I BBQ'd some chops and the flare up as the fat caught could have been seen from outer space.