Lambs are back from the butcher

We took the lambs in to the abattoir a week ago and picked up the pluck (heart, lungs and liver) a couple of days latter. They are in the freezer now waiting to be made in to haggis. Mmmmmm. Janet checked the recipe with her butcher (in Scotland) and he said he would use more onion, so will try that next time and update the recipe. The carcasses were then sent to the butcher in Lourdes (the one in the abattoir was fully booked until after Christmas) to hang for a week and then be chopped up and shrink wrapped for us.

We will butcher our own again, but we were trying to free up time to get on with the roof insulation.

We had a slight setback picking them up as I was sure she said after 4pm - and then said see you this evening when saying goodbye - but when we got there at 4.30 yesterday they were closed. So I had to go back this morning. It was quite exciting as I had to dress in plastic overalls, hair net and boot coverings to go in to a cool area where lots of people were packing chickens and other things, to transfer the lambs from plastic to cardboard boxes.

The photos show the leg and chop from the largest (11.1kg dead weight) and smallest lamb (4.9kg). Friends are having the large one and we are keeping the little ones. As far as our not very expert eye can tell they look nice with some fat but not too much. We will see when we eat them!