Monday, January 26, 2009


Nope, we don't eat them.

A friend emailed me the following: "...I have to admit that I am very impressed at your courage to cook entire animals such as lambs and goats. Do you try to use everything, or do you draw the line at, for example: brains? Does it come with its pelt? Do you try to tan it? Does the dog get to chew the feet and ears? These are pressing issues about whole-animal preparation!"

And I realized, I have been misrepresenting the size of my balls. In a parallel universe in which I am totally hard core, when faced with brains, fur, and feet, I'm all "bring it ON!" In reality, our "whole" lamb goes from the farm straight to a local butcher, who packages it up neatly and without offal. Our freezer is less random bits and more $7/pound rack of lamb.

Poor dog.


PumpkinFreckles said...

LOL. I read your post on Salt and Chocolate and decided to take a peak at your blog. I am reading "In Defense of Food" by Michael Pollan right now and finished "Animal Vegetable Miracle" a few months ago. I love that you are growing you own food and that post about the lamb is a riot. Kudos to you. :)

Anna said...

PumpkinFreckles, thanks--we're trying, although eating local, on a budget, and most importantly, well doesn't always go as smoothly as we imagine. Living in the year-round agricultural paradise of Northern California helps!