Terry’s Ground Lamb

Teresa Meyer September 30, 2020
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Grinding roasts, ribs, shoulders and other meaty cuts into Ground Lamb is easy to do at home.

Small, non-commercial, easy to lift, easy to store, counter top meat grinder. I had a commercial meat grinder ($300 from Northern Tool) on the farm, but it was SO HEAVY and large I couldn’t get it out by myself. Since then, I’ve used this little tabletop model and loved it. Now, it’s okay for a 100 lb lamb, but I wouldn’t want to use it for grinding up a whole 500+ lb beef.
Shot of feed tray. Meat tamps down into grinder-auger then spits out the front into a bowl.
Sharp knives are a necessity
Cutting meat off the bones.
Toss the meat chunks into bowl.
I had a bowl of lamb fat (not pictured) which I mixed with the meat before grinding.
Meaty bones for the stock pot.
Categories: Tutorial
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Teresa Meyer
WAPF Chapter Leader for Central Iowa Real Food Sourcer and Fermentation Teacher Homestead Skills Instructor Blessed Wife and Mama Torah Keeper

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