A quick chat with a rancher at the Boise farmers market changed how I handle lamb

I was picking up a couple of spring lambs from a small farm's stand about six months ago, just making small talk. The rancher asked me how I was breaking them down, and I told him my usual method. He said, 'Try hanging the whole carcass for a full 14 days in your cooler before you even touch it with a saw.' I was skeptical because of space, but I tried it on just one. The difference in tenderness and flavor was night and day, especially in the leg and shoulder. Now I always budget that extra time if I can. Has anyone else found a simple change like that made a big difference in your end product?

3 comments

3 Comments

jana88114h ago

Honestly, hanging meat is a game changer. I messed with a cheap fridge and some hooks for a pork shoulder once on a whim. The way it just falls apart after is wild. It makes total sense for lamb too, all that connective tissue needs time to relax. Space is always the real problem though, my garage setup is a constant juggling act. Totally worth the hassle for a special meal.

the_olivia4h ago

My buddy's garage lamb was legendary.

shane_clark11h ago

My garage is basically a meat locker now.