canning lamb

[eyeofthestorm]

1. Just like beef, am I right?

2. I really like the canned chicken. In fact, I tried some commercially canned turkey today to compare. Blech. But I find it much more intensely flavored and rich than the same broilers cooked from fresh/frozen. Do you think it likely the lamb will also intensify in flavor?

[Sheila]

I would think it would be the same as beef.
www.netplaces.com/canning-preserving/broths-soups-and-stews/lamb-stock.htm

[Cyngbaeld]

I do kid, same as beef. If they are small enough, joint them and put the legs and feet in qt jars, fill with water and 1/2 -1 tsp of salt and process same as beef. Just loose pack the legs. Cut the roasts off the top part if the kid is big enough to have a roast there. Be sure to take the shoulder cartilage and can that. It makes the best broth.

[eyeofthestorm]

Thanks ladies. Good to know, Kim. The lamb is being slaughtered Tues am. I've not done one, so I elected to pay the guy and he's going to let me watch (I think I've read too many books at the point and my no-experience knowledge has become a hindrance). But I made it clear that I want the animal whole and I'm going to butcher him myself.