After feeding Harry, the Painted Desert / Blackbelly lamb all summer, and after witnessing him headbutting one of the Anatolian/Great Pyrenees pups (to steal the dog food), Gail and I decreed that it was time for Harry to be the scrificial lamb. So, I put him down this morning, we drssed him out and cut up the carcass, and I grilled a backstrap and the tenderloins for supper. A little EVOO, dried herbs, and a hot grill, cooked roughly medium... and while the taste was ok, it was like chewing shoe leather! I've often cooked fresh-killed venison the exact same way, with tender results. So, did I off Harry for naught?? Will there be redemption in the shanks or leg roasts? Or should I stick with deer and steer?
FWIW, the remaining lambs are safe from the slaughter. Not enough meat on the carcass to be worthwhile for us.