Seeking inspiration: using a sheep's pluck and other unusual bits
I'm processing two rams next week, and want to be certain to use as much of the animal as possible. These lovely boys did a great job here on the farm, but due to poor genetics, it's time for them to go. I want to treat them with as much respect after death as they had in life, and part of that is not wasting any part that could possibly be used.
So I'm seeking inspiration on how to use some of the extra trimmings and less usual cuts of meat that come off a carcass. Perhaps your favourite lamb/mutton sausage recipes, fresh or cured? How do you, personally, like to cook the shanks and/or ribs? Then there's the neck, it's a pain in the... um, do I dare say it? Lots of meat there, but not easy to get it off the bones. I usually just boil off the meat and use it in stews and curries, but if those sausages are really as delicious as everyone says (starts with an M, from the Middle East or perhaps North Africa). If they are actually that good, maybe I should give it a try this year.
I'm also worried about the organ meat as it is the most difficult for me to work with. It tastes great when other people cook it, and I make a mean liver and onions, but I can never do justice to the rest of the innards.
So I'm thinking Haggis. Mmmmm, sweet Haggis. http://www.bbc.co.uk/food...
That brings up other questions like how to wash the stomach (and guts for sausage casings), and why don't we eat sheeps lounge here in North America? http://www.bbc.com/news/magazine-21128089 It's a large part of a sheep's pluck and a vital ingredient in traditional haggis. Is there some sort of health reason not to eat it, or is it left out because it's difficult to clean?
Ps. I don't have any pork right now, so any sausage I make needs to be pure sheep, but I could put some meat aside in the freezer for when the pork fat comes at the end of the month.