Trillium Haven Farms Lamb. Rated - R for Vegetarians!

We started purchasing some whole butchered animals with the hopes of achieving a few things. We want to introduce our cooks to the process of butchering a whole animal, how to utilize the entire animal for various dishes and that meat doesn't just come pre-cut in packages ready to cook. The great thing about this is we are able to purchase these products for a very affordable cost and experience the great (sometimes challenging) process of total utilization!

These pictures will walk you briefly through the steps in breaking down the lamb into primal cuts, and what we will be doing with those cuts.



Here is the whole lamb. It was grown on a free range pasture and grain fed from Trillium Haven Farms. We ordered this little guy about 2 months ago and have been waiting to get him processed until proper weight. It is a small lamb at just over 30# hanging weight, but should make for an amazing meal!

First process is to remove the front legs around the shoulder blades. We will be making some great Merguez style sausage with this!

Here is the one of the front legs, can almost imagine this as a top notch Merguez sausage!

Next remove the hind quarters on leg at a time. We will be making city style lamb hams from the hind legs.


Once the hind quarters are removed we wanted to free the ribs up, so we can remove them. We will be making a "porchetta" of sorts, which is basically the whole mid loin section completly boned out, stuffed and roasted. We will be using this for a wine dinner coming up in a week, lucky guests!

Here is Joel removing the rib bones and I am boning out the spine from the loin. There are many ways to butcher an animal, it just depends on the desired cuts and uses.

Here is the loin section completely boned out, ready for the stuffing.