First-Born Feste Finished

61 lbs of ram lamb carcass

This is another one of those posts you might like to avoid if you are not happy with the butcher's stage of the production of those New Season Lamb cutlets that look so delicious on your plate. Our main event this week was the collection of the carcass of our first-born ram lamb, Feste, taken off on his final journey last Tuesday. My fears were that in having to get him out of the way because of the risk of him tupping his Mum or Auntie, he was killed at 5 months old and I thought he'd be a tiny carcass. No such thing. He was a chunky lad, and had made similar weight to the store lambs we have done before, at 61 lbs.

That old favourite job - portioning, bagging and
labelling the cuts for the freezer.

The butcher's 'mate' Joe was even given to a mutter about him being 'too big' and bigger than the ones they'd handle through the shop, but main butcher Igantius G reassured us that as he was a ram lamb he'd not be fat, just nicely conformed. That was true - we got very little 'suet' off him.

A lamb chop and a salad "of incident"

Due to Feste being born so early and therefore finished early, we actually still have a bit of last year's lamb in the freezers which we will use up before we start on this 'New Season' meat, but we couldn't let this event pass without at least trying the lamb out, so we saved a chop each from the ice and had it for supper with a lovely salad. Very nice he was too. We now need to plan those 2014 lamb shanks, cutlets and the stewing 'breast' meat into menus to clear the decks. As to lamb for those readers who are normally  included in this largesse, do not worry. We only produced three of our own lambs this year, so we are back in contact with our old sheep-supplier, Kenny about store lambs to make up the numbers. Kenny is doing his usual 'Scarlet Pimpernel' routine but we expect he will turn up all of a sudden with his usual request to meet him with a trailer and some cash somewhere.

Meanwhile, Liz has joined me (again) in being a blogger. Again because she has written a private blog for a while, but this one is a bit special. The guy running the website for nearby village 'Kilmovee' put out a shout for anyone living in the area who would like to write a guest-blog, just light hearted stuff about living here, once a month. Liz thought she would give it a try and contacted him, and got accepted/selected. She has just written her 2nd one. Liz called it "Smallholder Life" and you can find it on this link.

 https://kilmovee.info/smallholder-life/

Scraping the floor of the cattle-race clean

We are both very pleased with it  and happy to help out - we both know how hard it can be to keep a website fresh after the initial surge of enthusiasm has worn off. Mind you, Kilmovee seems to have quite a lot going on at the moment in particular with the completion of a new 'astro-turf' (all weather playing surface) sports facility as well as a thatched roof heritage centre both of which they have managed to photo from the air, I suspect with one of those new-fangled pilotless drone camera-platform thingies.

Young European Lime tree finding its feet

What else have we been up to? We have been loving a recent burst of just a few hot days and we've spent most of the daylight hours outside. We have been digging along a new front garden bed, formerly lawn and we have been giving the cattle race a thorough blitz. The concrete of the race is a bit old and pitted and the cracks and dents accumulate pine needles and muck plus, I guess, sheep-poo, daggy bits of wool, spilled feed. It all makes for a great substrate for grass and weeds, so in the few years since we first stripped it clean for the caravan (ahh the nostalgia!) it was getting quite a healthy turf layer; it needed mowing, never mind scraping! Well, that's all done now and we are back to pristine concrete - it even got hosed and brushed down which was a job which took me right back to student days, cleaning up the cattle pens at the end of a milking down in Westfield (Sussex). Moor Farm. Even more nostalgia. See also the haymaking pic below.

Local lad Kevin R gets the vintage gear out for a spot of
haymaking in the field opposite this house. 

Back in 2015 we have now made contact with three more local beekeepers, we are suddenly over-run with them. When I first got into bees I was a bit worried that I was the only bee keeper for miles and that any new virgin queens which went out on mating flights from our hive(s) might not actually find any male bees (drones) with which to mate. We now know of beekeepers at most points of the compass within the required 10 km or so of us, so this should not be a problem.

(Spoiler: Bee facts paragraph(s) - skip on by if bees are not your thing). You may not know that an emerging queen bee must get out and get mated on a mating flight (or more than one) within a few weeks of 'hatching', or she is doomed. Male bees in warm weather go out in numbers from the hive during afternoons and gather in specific patches of 'sky' called Drone Congregation Areas (DCAs) and these have to be found by the virgin queen - she zooms through the DCA chased by a 'comet-tail' of sexed up drones who each try to mate with her. She plans to be mated by 12-20 drones in quick succession (they get about 10 seconds a pop and actually die in the process), each 'successful' drone falling away from Her Majesty, to be shoved aside by the next suitor. In this way, amazingly, she takes in enough sperm from many different Dads to keep her laying fertile eggs at up to 1500 per day for up to about 4 years. It is presumably a short sex-life but a happy one. She returns to the hive to be welcomed home by her workers and never leaves the hive again till swarming time.

New toys for the chicken dept - an 'electric hen' chick-heater
and leg rings. 

No-one really knows why DCAs are where they are, though many have been 'there' consistently for decades. Some research in the German Alps suggests that the position has something to do with 'U' or 'V' shaped horizons, but beyond that it is just something hard-wired into bee DNA all around the world - the males know where to congregate and the females know where they will be. We just trust that somewhere around here, devoid as we are of alps, there will be a piece of sky which suits the boys from Moyne, Kilmovee, Driney, Feigh and is find-able by the ladies. Party on, bees. Bee genetics is a bit complex, partly because your queen is the mother of all the 50,000 bees in your hive, but also that drones are 'haploid' (they only have 50% of the chromosomes, 16 not 32) and are produced from unfertilized eggs (they have no father, only a grand-dad!), but suffice it to say that it is better for the queen to mate with a good mix of bee gene-pool from your area, not just the drones from your own hive(s). Enough, I suspect, on bees for now.

One of our honey bees on Summer Fruiting Raspberries

Anyway, our new friends are a young couple (A and TS) from beyond Lisacul to the west of us. They have a lovely neat place but no livestock as they are given to long tours of Europe in the summer months. The other is an aul' fella called Joe who comes from near the village of Moyne, to the east of us. We all met round at A+T's place just to drink tea and chat but also so that Joe could help them go through their 4 hives to check on general health and queen-right status. All good clean fun. We also met their lunatic female Patterdale Terrier, Patey who would, literally, play retrieving tennis balls all day if you had the strength in your arm to keep throwing it for her. Settle her down for a breather and relax for a few minutes but then, if your hand was low in your lap and palm upwards, you would soon find a ball dropped into the palm as Patey was bored now and needed some more ball throwing fun. Unusual name? Apparently, when she was a puppy her fur was black and velvetty like the cover of a 'Patey' style trad horse riding hat. (http://www.pateyhats.com/).

Home Grown

One of the absolute delights of living this rather alternative life style is the ability to look down at a delicious plate full of supper and know that we grew all or most of what we are looking at. Tonight's here is haggis from our own lambs, our own (mashed) spuds and our own calabrese. Yesterday was our own lamb chops, spuds again and a delicious medley of broad and French beans, peas, garlic and onions, with only the tomatoes and anchovy being shop-bought. My toms are not quite there yet and we will struggle to grow an anchovy bush in our climate (!).

If you exclude the 30 km round trip for the lambs to the butchers, then we are also very low on food miles, with most of this coming from the kitchen garden just outside the kitchen window (sometimes I pass it in through to Liz; I don't even walk it in round the yard!) and the rest from the 'allotment' about 100 yards away.

I know some of you have issues with eating animals we have named and known but I am personally delighted and have a clear conscience knowing that my lambs were very well cared for. They ate good grass, herbs and browse, enjoyed the freedom of the orchard and fields with the sun and rain on their backs. They were never chased about in a stressful way or harassed by dogs, children or vehicles. I know exactly what food went into them and that they loved it and ate heartily. I know that the only medicine they got when they lived here was one wormer/fluke dose when our man Kenny thought they were not growing as fast as they might.

When the time came for their final journey they did not go to some big, anonymous meat plant, but to our little local butcher, Ignatius, carefully selected and recommended to us. They were the only lambs in the batch that day, so there was no hanging around in pens listening to, and smelling the 'process' happening to other animals and the vet was there to see due care and professionalism. The carcasses are then hung by the butcher for a week to relax before being cut up in front of us. I firmly believe you would struggle to find this whole process done better or with a higher regard to welfare (though I accept that an organic diet could be seen in that light, ours were not fed organic 'crunch'). They were also sired by Jacob rams which are known to be good for flavour, being a traditional breed and all of these factors showed up in the quality of the meat which was tender and tasty throughout. The chops and the haggis I have mentioned are almost the last of the 2012 meat; we have a small quantity of liver left, and then we are done. It has been, in our view, a very successful exercise.

The veg is grown as well as I am able in good rich deep Roscommon hilltop soil (actually double-depth as I flip one 'spit' upside down on top of the existing grass when I am making the ridges in my allotment) enjoying the sunshine (this year!) and plenty of rain and being grown organically. I use no chemicals, not even the widely accepted ones like dilute washing up liquid for green fly. Everything is hand weeded and, if necessary, caterpillars and slugs are picked off by hand; in fact this has not been necessary at all. The nasturtiums and marigolds attract plenty of insects for pollination and even seem to distract the large white ("cabbage" white) butterflies, so that we find eggs and caterpillars on the nasturtium leaves rather than the kale. We leave some plants of lines like leek and chard to go to seed to keep the bees interested and try to save some seed. We are able to nip out and pick the veg for a meal minutes before it goes into the steamer, wok or pan.

Then there is the cooking, of course which is mainly Liz these days, though I do get involved occasionally. Liz has the knack of cooking all this bounty in simple ways with little additional flavouring and no overly spiced or sweet sauces. The lamb comes slow roasted or normally roasted with maybe just a smear of garlic, anchovy and rosemary paste, the chops maybe just slightly salted. Heart, kidney and liver are also cooked to show off the natural flavours. Veg' is generally steamed rather than boiled to keep the maximum fresh flavour or is as salad or quick stir-fry, nothing done to get in the way of the as-picked flavours. We use very few sauces from tins or jars and even when we do a curry it's a Madhur Jaffrey one - with the spices bought individually and added - quarter teaspoon of this, half a teaspoon of that.

We must be bursting with vitamins and nutrients!