We like to kill our own meat for home consumption as much as possible. That way we can be sure that the animal has been grass fed, had no harmful chemicals, treated gently for whole of life, and is killed humanely. ( We stun the sheep with a bullet in a comparatively stress free situation, before cutting its throat). There is also pleasure in being able to eat meat that has been born and raised on our farm, and offers a good opportunity to check the  quality,  as these are the animals  we sell to others to eat, and are the progeny of our rams. We can see if they are carrying too much fat, if the livers are healthy, and that the carcase yield is up to scratch.

I love the challenge of cooking all of the animal, but I always seem to fail on what  to do with the flaps or lamb breast as I heard them called on "Masterchef" the other night. The easy option is to feed them to the working dogs, but there must be wonderful tasty things to make with them. I have set myself the challenge of finding ten great ways to prepare them before we kill the next sheep, so if anyone has any great recipies let me know.