Episode 73: Butchering Lamb for Two, Recipes

from Living Free in Tennessee - Nicole Sauce · host Nicole Sauce

A friend asked me, while looking at a carcass to cut up on his butchering table, how I would butcher a lamb if I had one here for Mark and me. So today, we will talk about how to process your spring lamb - or goat - for two. What mother nature is providing Watercress season is here Wild mustard flowers - as usual in time for Easter Dead nettle and chickweed Dandelion greens and flowers Tales from the prepper pantry The tools are organized! The last onions have landed in my kitchen - I kept finding more Avocado quinoa salad. Butternut squash bisque this week Stretching Meals Turkey cycle again this time, but with new recipes - we will share some next week. Operation Independence The trout conundrum as they relate to operation independence. Help please. What is the Independence Fund anyway? Great resource for cutting up a lamb from the Guardian of all places: https://www.theguardian.com/lifeandstyle/gallery/2008/nov/19/foodanddrink Make it a great week! Song: Cilly Song, by Sauce

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This episode is 57 minutes long.

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This episode was published on March 27, 2018.

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