Hi Oogie,
Who are your customers that they aren't resistant to eating mutton? You and
I know that mutton can be as good as lamb, but most Americans don't know
that. We are restarting with a new flock in a new locale with new
customers, but in our old setting we used cull ewes for ground meat and
couldn't provide enough for our customers. So we usually had only lambs and
hoggets cut into pieces. I am puzzling over why you don't butcher lambs.
You keep them through the winter because...?
Ann
