Stop in for Supper, friend.

[sniper7]

I just checked my PMs, texts, emails, voicemails, and mailbox and didn’t see a message to come over for dinner?

 

[Ontario Hunter]

Campbell's canned vegetable soup and toasted ham & cheese sandwich. Covers all the essential food groups. And doesn't mess with my ulcer.

 

[Mauser78]

Kudu fillet and Gemsbuck sausage (Boerewors made from Gemsuck) for snacks, and a Lamb rib still going with braai broodjies.

 

[Mauser78]

Cheers

 

[cajunchefray]

I love mutton and those chops look absolutely mouthwatering ! Whenever I’m in New York, I always grab a rare mutton chop at the legendary Keen’s Steakhouse.

I love cooking too. These are pan seared Sambar venison backstrap steaks (rested in dry aged beef fat), sunny side up fried eggs, thrice fried goose fat potato wedges & Chimichurri sa

Kudu fillet and Gemsbuck sausage (Boerewors made from Gemsuck) for snacks, and a Lamb rib still going with braai broodjies.


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NICE! Good Meat is King.

 

[cajunchefray]

My two finest rams that I ever produced wouldn’t sell at my price. So being a practical man, rather than give all my years of breeding away for $79/cwt, I slaughtered them, hung them for 10 days and processed the saddle of each for the table and froze the rest for the dogs.

387#’s of mutton. I think they look glorious.

We have a thread for cigars, another for whiskey. Figured I’d invite a crowd and start a thread for what is for dinner tonight

What is the species, animal age, feeding habits and range forage of your rams?
Truly premium meats and worthy of a proper brai.

Thank you for this post. As an R&D chef, this stuff gets the blood flowing.

I can almost taste them!

 

[baxterb]

Heck yeah man, I’ll take it. Although I have never had mutton - those look delicious and I am sure taste so as well.

I take it the taste is strong? Maybe like goat? Love me some goat.

 

[thriller]

@thriller i love raw pictures. Here’s the rams on my rail in pic#1, a portion of the shoulder and neck of one half of a ram (the packs share) for my handler to feed while I’m on safari in pic#2, and loin chops of one side of saddle in pic#3

Thanks for sharing all your work and love of good food.


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What breed are you raising? I have been considering buying some sheep for meat purposes.

 

[thriller]

I just checked my PMs, texts, emails, voicemails, and mailbox and didn’t see a message to come over for dinner?

The invitation is imbedded in the location tag for the photo

 

[Betterinthebush]

What is the species, animal age, feeding habits and range forage of your rams?
Truly premium meats and worthy of a proper brai.

Thank you for this post. As an R&D chef, this stuff gets the blood flowing.

I can almost taste them!

@cajunchefray thanks for the questions and kind remarks.

Both rams are (were) purebred Texel. The oldest ram was 5-1/2 the younger (but heavier) ram was 3-1/2. My farm is 100% grass fed on pasture grass mixes consisting mainly of orchard grass, Timothy, native meadow grass and perennial rye with plenty of dandelion and a little native white clover. During winter when grazing is impossible the flock was fed Timothy/orchardgrass hay, low moisture (unrained upon) sweet hay, and high moisture clover/timothy clover/alfalfa haylage wrap. 365 days/year the flock and cattle herd was given a free choice mineral. Water access to each grazing pasture was from free flowing spring fed ponds.

You didn’t ask this question but I’ll volunteer it. Texel are a woolen breed and are therefore lunar driven in their breeding cycle (in the northern hemisphere) which begins in August and lasts until March-ish. When harvesting mutton from a ram May/June is the optimal time as their hormones aren’t flooding their system, the animals are relaxed and grazing adding on white fat flecks through their muscles and stowing up for the fighting that starts in August again.

If harvested as I described, the flesh is robust. Bursting with flavor but without the off putting lanolin “gaminess” the most folk complain about. Second thing, grain will absolutely add more fat to the carcass, but grain changes drastically the flavor. Many folks are used to it and it’s fine with them. For me, personally, I love lamb and mutton but I don’t want the heavy taste that floods the senses, especially the olfactory.

The chops were out of this world. Marinade at room temperature after pulling from the fridge in a pan with EVOO, kosher salt, course ground black pepper, thyme and rosemary.
Cast iron skillet for 1 min turns, then 2 minute turns for medium rare.

 

[Betterinthebush]

What breed are you raising? I have been considering buying some sheep for meat purposes.

Texel for my terminal sire rams (usually sold to flocks of Suffolk or Cheviot owners) out of my three different Texel ewe bloodlines. Klun X Cheviot ewes bred to my Texel 3yo rams for the commercial flock. At our heaviest last spring we had 210 breeding ewes, 125 replacement yearlings and a shit-pot load of lambs under hoof.

 

[Green Chile]

Kudu fillet and Gemsbuck sausage (Boerewors made from Gemsuck) for snacks, and a Lamb rib still going with braai broodjies.

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Braai broodjies! That's a grilled sandwich for those who don't know.

 

[thriller]

Honorable mentions but no photos me and some buddies have made in the past- one of my favorite parts of hunting is cooking the subsequent meat.

Squirrel chili relleno
Dry aged venison with chimichurri
Chicken fried venison cubed steak
Dove tandoori
Chicken fried quail with tarragon brine
Venison with Cumberland sauce
Venison with a port wine lingonberry sauce
Mole turkey tacos
Turkey legs and dumplings
Duck prosciutto
Venison green onion and garlic sausage
Venison boudin
Fried mallard legs with a blackberry sauce
Wild duck liver pate

 

[thriller]

Probably best I try not to impress you all with a picture of my peanut butter sandwich and a tall glass of milk. #livinlarge.

You sound exactly like a friend of mine that lives in Georgia…. But he has not been to Africa

 

[Brent in Az]

Well ....not quite as exotic, but when it gets hot in the desert, sometimes a hot meal is not always enticing.
Made a large batch of Mediterranean pasta salad.