meat: harvest as you go

One way to phase out the freezer is with smaller meat animals. Birds and bunnies are obvious, but for those of us who like red meat, sheep and goats are the way to go. They reproduce by almost double their own numbers each year, and mature in six months. Luke and Jess are harvesting lambs on an as-needed basis; for two or three hours of slaughter they get 30# or so of delicious, all-grass lamb. Some can be salted and smoked -- have you tried fenelar? -- some eaten fresh. On three acres of grass they can raise out a dozen or more lambs per year, going a long way to provide their family's animal proteins from nothing but their own grass.

All-grass ruminants are the key to sustainable food sourcing. Sign up for the Healing Land's butchering workshop November 18-19 and learn from our own Luke and Brian how to harvest your own lamb and pork --

We hope to see you there.