Practicing my butchering skills this winter. Finished three lambs yesterday. Now there is food for the family.
Today I'm making bonebroth.
"The difference between a good kitchen and a great kitchen is the broth"
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phew nice work! they look similar in size to muntjac deer which took me 6 hours!
They are about 22 kg a piece when hanging on the hook.
It took me about 4 hours for the three. And then another 2 hours for grinding and packaging and cleaning.
Practice makes perfect. Feels extremely good to practice such a vital skill set