|This is me and my good friend Dylan. Dylan is the resident|
Sausage master and Whole Foods Lamar. Him and I bought this
Lamb about a week and a half before our trip to Llano and hung
it in the Dry Aging Cooler at work.
|The original plan was to spit-roast the Lamb whole but because of the|
statewide fire-ban, we had to part out the animal and cook everything separately.
|To be honest, I wasn't upset in the slightest bit about the way|
we handled this animal, we were able to cook every cut and primal using
all the of different methods available to us.
|The first night after butchering the Lamb, I took the whole Loin and made|
a boneless roast, wrapped the roast in a healthy layer of fat, Dylan seasoned it
and we grilled it up while we drank fine bourbon.
|Me and Kaysea took both Shoulders and Foreshanks and boned them out,|
cutting the meat into stew meat and I made a healthy and quite meaty stew.
The broth was incredibly delicious and velvety.