Showing posts with label mutton. Show all posts
Showing posts with label mutton. Show all posts

Friday, 27 July 2018

Home! (...but Deefer's in the Dog House)

Home in time for the pea harvest
Back home then to a rapturous welcome from the three dogs. I just fall to my knees and let them all have at me at once, sniffing and nuzzling, rather than stand, bent over while all three try to jump up for a fuss at once. They were delighted to have me back but Elizabeth had tipped me off that #1 daughter (Deefer) was in SERIOUS TROUBLE having killed our last turkey poult. Silly girl. The Woman of the House was hopping mad (she did it in front of Elizabeth despite a warning shout) and is now still "doing time" for it. If Deefer was in the Military, she'd be doing "jankers", scrubbing the toilet floor with a toothbrush or something. I know better than to undermine that by trying to do "Good Cop", so she stayed on punishment detail till late that night.

Opening up this year's "Parma" ham.
I don't know what it is about turkeys specifically - Deefer does not have a problem any more with tiny hen-chicks, ducks or goslings. Maybe it is the high pitched whistle-cheep triggering some kind of 'vermin' response rather than a 'valuable baby bird' one. She immediately goes all tense and twitchy with prey-focus, like a good sheep dog. There is no talking to her. A quick snap and bye bye poult. She has now killed all three leaving the (chicken) hen that we put them under to brood and who had since been rearing them, totally distraught. We will never trust her with turkey poults again, that's for sure.

However, I promised you a livestock round-up in this post, and quite a story it is. At Elizabeth's visits to the hospital, I must have been focusing a bit too much on the fox-attack stories. I was worried that I'd have to get home a bit quick while we still had some hens. No need to worry. We have plenty of hens and plenty of young 'followers' coming on behind. I think it was only the one we lost while I was away. When Elizabeth made the feed rounds that evening, which she does by broadcasting the grain in the yard, surrounded by chickens of all ages, turkeys, ducks, Guinea fowl, and geese and goslings, she seems to be knee-deep in birds. It is a pleasure to watch! I will try to find the photo.

In no particular order then.......

The pigs have come on well. The big female (left) is ready.
Bees: The main colony is still going strong and the swarm which I spotted had invaded the lure box is still active. Regular readers will probably know that Summer bees in Ireland, only live about 6 weeks each, dying worn out by all that hard foraging. If you get a swarm and it lasts beyond 6 weeks, then you have hit the Jackpot and snatched a viable, queen-right one. She will have been laying eggs from days of arrival (as soon as the wax-loaded workers drew her out some comb) and these new bees will be able to take over after the 6 weeks to keep the colony going. I will have to check my dates, to see if our 6 weeks are up.

Elizabeth doing 'shepherd'. She has no fear. She knows the
sheep will follow so she strides off with her bucket and, of course,
all the flock trot along behind.
Pigs: The pigs have come on leaps and bounds under the new management and the female, who was always a bit bigger than the boys, is now ready to go on that final journey. The boys we will hold back another month or so, if mainly due to lack of freezer space. We have booked her in on the Tuesday, so we now need to do all that trailer-familiarisation training thing that we do, over the weekend. It will be fun. We only want her in the trailer, but all three are likely to get enthusiastic at once. Watch this space. The freezers are completely devoid of pork now except for a small tray of (3?) trotters, so it will be nice to get some meat back in there.

The big ram lamb is on the left here. 
Sheep: Here too, two of the lambs are now good and ready and one of these, the ram lamb is also starting to mature and to 'jump' anything that moves. We dare not risk him getting the ladies pregnant, so he and one other lamb are also booked in, this time on Monday. We have decided, in the light of the uncertain health of the staff(?) to ease things a bit this winter and to try something new. The remaining 2 lambs (both ewes) will stay with us round till next Summer and then be killed as "hogget" rather than lamb. Hogget, the half-way stage from lamb to mutton, is supposed to be very tasty. We will not bring a ram in this winter, so we will not be 'doing' lambs next Spring. The girls can have a year's rest.

Young poults roosting where ever you look.
Birds: Plenty birds about, as I said, though not many eggs forthcoming. Too many birds are sitting eggs, or rearing babies, or they are babies themselves. There are 2 currently AWOL, the female Guinea fowl, and a white Sussex hen, 'Connie', we hope well hidden up from the fox, brooding eggs. We have no idea where. We see Connie occasionally, so we know she is still alive. We are knee deep in young poults, most of whom I lost track of which 'Mum' they came with while I was away.

Not ducklings any more. Silver Appleyards
I am very taken with the 'new' ducks. These, you may recall, were just a rag-bag purchase in a hurry when we needed ducks to replace the females killed by the fox. Mike the Cows had a family of Mum and 5 half grown ducklings of the "Silver Appleyard" variety. These youngsters have done really well and almost caught up with Mum in size, making it quite tricky to tell which actually is Mum. They have bonded well with our original drake, a Khaki Campbell, and now move round as a tight group of 7.

They have also taken over the pond, which they head for the centre of, as soon as danger or an intruder looms, or a dog gets too close. This good news may well be the reason why (touch wood) we have not lost any to the fox yet. I am delighted and amazed. They spend their time between the pond and the safety of the yard, sprinting between the two in a waddling 'crocodile'. They never stray out to the perimeter where Mr Fox might lurk in the long stuff. Long may it continue.

Emma and Flora start on the jungle formerly known as
"raised flower bed"
Humans: I finally got to meet the two latest Help-X lasses, Emma and Flora. I was worried I might miss them all together if the hospital stay continued into a 3rd week. They are pure delight, full of youthful vigour, happy, relaxed, and keen to work. Elizabeth had been 'minding' them and setting them their tasks, but she handed me that job as soon as I was back.

Trying out the 'chimenea' - could be quite
handy as the evenings start to cool. A lovely
gift from Steak Lady.
I have had them out cutting briars in the East Field, cleaning out the duck house and now, clearing the valuable plants from the weed-bed formerly known as "raised flower bed". This space had become so weedy that it really was simpler to dig out the good plants and start again. The plan is to dig it all clean over, then cover in weed-proof membrane and gravel, planting the (cleaned) good plants back through this, like we did to the front rose bed.

Crocosmia (Lucifer) giving us great colour
at this time of year.
That is surely enough for this one. Anything I missed, I will try to rope in for the next post.

Monday, 10 December 2012

Ignatius G Victualler

This then is the second and final post which should be avoided by anyone who thinks the detail around slaughter and butchery of the late lambs is "too much information". If you don't want to know about such things, look away now. Normal service and happy animal stories will resume with the next post.

"Ignatius Gannon (Victualler); Beef Mutton and Lamb as in Season. None but the best quality stocked". So says his paperwork and we can vouch for the fact that Ignatius G is an excellent butcher, a small local business in Castlerea thriving and surviving despite being almost opposite the SuperValu Supermarket. He is a tall, strong bloke with brawny arms, grey hair, a white shop-coat well smeared with the expected gore and a ready smile and jokey wit. He was also very good to us 'newbies', helped us a lot through the process and answered all my myriad questions as we went along. His prices also compare very favourably with the Supermarket prices, so that, in this exercise, we have used his as our estimate of the carcass's worth even though it would have looked even better at SuperValu rates.

Readers will know that we have already had back the 'offal' last Monday (hearts, livers and kidneys) but the main carcasses have to hang for a week, so we were back today to collect the main event and 'supervise' the cutting up - we had to choose, for example, whether we wanted shoulder joints or the much more popular (locally) gigot chops. We did. You then have to choose how big to leave the 'shoulders' - how far up the rib cage do you want the 'chopping' (for shoulder chops) to come before you stay stop, and keep the rest of the shoulder intact.

Ignatius and his 'oppo' and slaughterman of 34 years, Joe set to work sawing and cleavering and in this case they agreed to bag it up as they went along as if it was meat for sale, so that we could have all the bits labelled and we could know the price per kilo of the bits (from €9/kilo for breast meat and neck, through €11 for leg, €12 for cutlets, €13.50 for shoulder and up to €17/kilo for loin chops; this comparing to €21/kilo we have seen in Supervalu. The labels also showed the final price of the bag, so for example, a shoulder might be €32.83, 'half legs' up to about €20 and bags of 4 loin chops around €7. The output from one animal was then loaded into a tough white dustbin liner so that we could work out some numbers per animal. They charge, incidentally, €30 per animal for the slaughter and butchery though we gave them a bit of a tip too for being so brilliant.

So, having completed our other shopping we headed home with the little Fiat very well loaded down with meat. We excluded all the animals from the living room and sorted all this booty out on the Dining Room table. We were able to tap all the numbers into a spreadsheet (I can hear anyone who knows me muttering "Typical!" at this point. From this we know that for example....


1) Our three girls had carcass weights of between 17 and 18.2 kg respectively
2) The total weight of meat (excluding offal) was 52.9 kg
3) The carcasses would have cost us €213, €218 and €227 over the counter, a total of €659.24
4) Our most expensive cut is a 2.56 kg shoulder at €34.56
5) A 6 foot tall, €400 freezer will just about fit three carcasses of this size (which was a relief).


In terms of finances and 'did we make a profit' the following figures might be interesting. The sheep originally, back in September, cost €80 each. They cost €44 in supplementary feed (the grass was free as we have not yet had to worry about cultivation or fertilizer!), we paid Kenny €20 diesel for haulage to the butcher and paid €100 for the slaughter and butchery, total inputs €404.

The meat was worth €659.24 as we only used Ignatius's prices (we could have quoted Supermarket prices and we could almost have said they were organic - Heaven KNOWS how much organic lamb is worth - our grass has had no chemicals applied and these ladies had no growth promoters or other unnecessary drugs, only our bought in feed was not organic, and we cannot answer for the first 5 months of their lives. We are estimating €9.75 for the 'offal' so our outputs are €668.99, so effectively we made a profit of €264.99 which makes a nice contribution to the €600 fence we had to erect around the paddock. Mentally we were depreciating this over ten years but at this rate it's more like 3 years!. Our own man hours are not charged as we had so much fun doing this. It's been a blast and a lovely bit of learning to be small holders. Yes, we had to do the sad slaughter bit at the end, but that comes with the territory and we coped OK; we know how much love, respect, care, good food and shelter had gone into these animals and we chose our butcher with care and you can't say that if you buy stuff you've not reared and kept yourself.

Thanks to everyone who had a hand in this, especially our sheep mentor, Kenny O'C (who pronounced our results as "mighty"), to our small-holdering mentors, Anne and Simon (who found us the butcher and reassured us that we were getting good growth rates) and to Ignatius and Joe, the heroes of this particular post.

So, what's for supper then? That'll be chicken and chips because we had some to use up!