Popular Post Yokel Matt 918 Posted October 16, 2016 Popular Post Report Share Posted October 16, 2016 (edited) After the success of the store lamb I had last year I was keen to have a got at killing and butchering my own Hogget. A farmer friend and I came to an arrangement and he delivered a cracking 18mth old Ryeland Hogget to me last Monday. It had to be pretty well times as the Mrs isn't a fan of my 'great ideas' and my kids, whilst relatively accepting of my shooting etc, probably wouldn't see the funny side of daddy executing a sheep in the back garden... at least I hope they wouldn't. Swimming lessons to the rescue and I had an hour to get the messy bit done - no sooner had they left in the car than the .22 was out the cabinet and the sheep was kicking its last on the ground. A fair lump to man-handle on your tod I dragged it over and onto a saw horse to bleed him out and trim my cutting lines in the wool. The onto the hook for a suspended gralloch - this bit didn't half make me puff. The fleece fisted off easy enough and I managed to get the caul fat from around the stomach by pure guesswork... not to mention careful knifework! By the time the kids got back from swimming I had my feet up and the hogget was also chilling.. After a few days in the chiller (I gave my store lamb 10 and I reckon it was 6 too many!) I primal cut it and trimmed off the forequarter to get some base meat for the faggots. To this I added the a bit of belly pork along with the sheep's heart, kidneys, liver + a bit of lung even though the thought of eating lungs makes me gip. This lot was minced through a course plate and I added ground pepper, rosemary, thyme, nutmeg, salt and porridge oats and pin head rusk (50/50) to get what I thought to be the right consistency. After carefully separating the caul out in a bath of cold water I wrapped them up and - ho-lee-shit they tasted GOOD! As for the rest of the animal it went pretty well and i'm happy with the way it all turned out. Edited October 16, 2016 by Yokel Matt 27 Quote Link to post Share on other sites
forest of dean redneck 11,183 Posted October 16, 2016 Report Share Posted October 16, 2016 You made that look easy,I'm sure I've complemented you on your excellent chiller setup before. Quote Link to post Share on other sites
Yokel Matt 918 Posted October 16, 2016 Author Report Share Posted October 16, 2016 You made that look easy,I'm sure I've complemented you on your excellent chiller setup before. Yes you have mate thanks - still a few finishing touches required in there but its coming together Its amazing what you can learn how to do on YouTube! 1 Quote Link to post Share on other sites
Tiercel 6,986 Posted October 16, 2016 Report Share Posted October 16, 2016 Proper faggots wrapped in apron. Oh how I would like to taste one of those right now, instead of the mass produced sh!t they pump out as faggots. TC 3 Quote Link to post Share on other sites
Lenmcharristar 9,172 Posted October 16, 2016 Report Share Posted October 16, 2016 Brilliant write up, great table of meat there my mouth is watering lol Quote Link to post Share on other sites
Giro 2,648 Posted October 16, 2016 Report Share Posted October 16, 2016 Cracking post mate.. Really enjoyed that and your craftsmanship looks second to none.. Your setup looks A1. 1 Quote Link to post Share on other sites
forest of dean redneck 11,183 Posted October 16, 2016 Report Share Posted October 16, 2016 Proper faggots wrapped in apron. Oh how I would like to taste one of those right now, instead of the mass produced sh!t they pump out as faggots. TC I've had some once they tasted like baby food ,and as for those brains faggots couldn't eat them. Quote Link to post Share on other sites
Yokel Matt 918 Posted October 16, 2016 Author Report Share Posted October 16, 2016 (edited) Cracking post, and a good job well done. This is how it should be done, quiet, stress free and humane, with nothing going to waste. You might want to leave yourself a bit more time when you have a crack at a bullock! I helped a mate of mine bag up six lambs that he had done at the local slaughter house to sell as halves. He asked for the pluck back and was surprised to find one of his lambs had three kidneys, one had four lungs and one had two livers! Thanks gents - I've always had a hankering to do this sort of thing myself. It's not without elbow grease but very rewarding.... I think the novelty would have worn off if i 6 to do mind! Edited October 16, 2016 by Yokel Matt Quote Link to post Share on other sites
terryd 8,029 Posted October 17, 2016 Report Share Posted October 17, 2016 looks so appetising and a lucky animal. Much better than the lorry and slaughter house trip out Quote Link to post Share on other sites
Bosun11 537 Posted October 17, 2016 Report Share Posted October 17, 2016 Brilliant stuff Matt, thanks for sharing... Quote Link to post Share on other sites
bird 9,587 Posted October 17, 2016 Report Share Posted October 17, 2016 Cracking post mate.. Really enjoyed that and your craftsmanship looks second to none.. Your setup looks A1. +2 Quote Link to post Share on other sites
neil cooney 10,415 Posted October 17, 2016 Report Share Posted October 17, 2016 Excellent post. Well done. Quote Link to post Share on other sites
Chicken_man 1,651 Posted October 17, 2016 Report Share Posted October 17, 2016 Fantastic post, well done ? Quote Link to post Share on other sites
socks 32,253 Posted October 17, 2016 Report Share Posted October 17, 2016 Spot on that and a cracking set up ...... Quote Link to post Share on other sites
Flacko 1,732 Posted October 17, 2016 Report Share Posted October 17, 2016 Bang on Quote Link to post Share on other sites
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