Posts from February 2011

Butchering a Lamb, with 4505 Meats

When I was growing up in Wagin, almost all of the meat that we ate was home butchered by my Dad. He is the kind of guy who looks at most things and says “I can do that” and then just does it. I remember raising our own goats and slaughtering/butchering them. We had pigs at one point. The farm my Dad worked on provided us with endless sheep. I even helped out with some rabbits once in a while.

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