[Jacob-list] comments on meat lambs
lynettefrick at gmail.com
Sat Jul 3 14:14:02 EDT 2010
> You may be pretty suprised at the quality of cuts that you get from your
> jacob lambs, that is of coarse depending on the lambs. We had a young jacob
> ram(84lbs) and my speck face show lamb(132lbs) slaughtered at the same time.
> Not only did we get 40lbs back on both (with identical cuts) but the jacob
> ram had a much more pleasant taste, and much higher ratio of meat to bone.
> The jacob's chops where also much more apealing to the eye, being much
> larger, and consisting of not but a very small trim of fat. Where as the
> market lamb, even having been switched back to alfalfa his remaining few
> months, had puny loin eyes surrounded by heaps of fat, and large bone. A
> note on the Spec. he wasn't a "grand champion", but was better than average,
> placing well at our very large fair. So as you can imagine we where pretty
> suprised. Both where tender.
> One point to make about jacobs is that they can really pack on the muscle
> withought putting on the appearance of pigs. The muscle is just shaped
> differently, and has its advantages in its lack of excessive fat, and the
> Jacobs light bone, giving you a higher yeild.* (In well selected
Best of luck
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