I have gone through my whole lamb share and it worked out really well for me! It was more economical than buying it cut by cut, and I was able to specify how I wanted it processed and which organ meats I wanted. However, there are no whole lambs available right now. I have put deposits down on two more, but in the meantime I was trying to think of other good fatty meats so I don't have to have added fat on the side.
Added fat on the side is difficult if one does not eat dairy. The only really palatable option I have found is roasted bone marrow. However, it is quite expensive and hard to get, so it is only available in very small amounts.
So instead I have just been trying to find really fatty cuts that do not need any additional fat on the side.
I try to avoid pork and poultry, although pork is very fatty on its own, because I believe they cause inflammation for me.
Lamb was perfect, because almost all cuts of lamb are fatty enough to be a ketogenic ratio on their own with nothing else needed!
But since that is not an option right now, instead I picked up some fatty beef cuts like tongue and oxtail from my local grassfed farmer. I also purchased some ground veal to try.
The ground veal was great! Very succulent and juicy! So I think it will be much better and fattier to use than beef! Which got me to thinking that maybe it would be possible to do a whole calf share like the whole lamb share!
I will look into it and report back to see if that might work! That would be great!
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Grassfed beef oxtail with sea salt
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