A friend asked me, while looking at a carcass to cut up on his butchering table, how I would butcher a lamb if I had one here for Mark and me. So today, we will talk about how to process your spring lamb – or goat – for two.

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What mother nature is providing

  • Watercress season is here
  • Wild mustard flowers – as usual in time for Easter
  • Dead nettle and chickweed
  • Dandelion greens and flowers

Tales from the prepper pantry

  • The tools are organized!
  • The last onions have landed in my kitchen – I kept finding more
  • Avocado quinoa salad.
  • Butternut squash bisque this week

Stretching Meals

  • Turkey cycle again this time, but with new recipes – we will share some next week.

Operation Independence

  • The trout conundrum as they relate to operation independence. Help please.
  • What is the Independence Fund anyway?

Great resource for cutting up a lamb from the Guardian of all places: https://www.theguardian.com/lifeandstyle/gallery/2008/nov/19/foodanddrink

Make it a great week!

Song: Cilly Song, by Sauce