Here are a few shots of some of the things I worked on today. The first couple of photos show two brined legs of lamb that were hung for air drying after having been coated with a mixture of fennel seeds, black pepper salt and rendered lamb fat. The spices are on there for flavor and to inhibit microbial growth. The fat functions as a matrix to hold the spices and a brake on dehydration.
The other photos are prety much self-explanatory. Theres a shot of a pot of ground up lamb belly and 'brisket rendering. I used the fat for coating the legs and the left over meat and connective tissue for the stock (Fond d" Agneau) in the other photo. You'll see a fectching photo of 25 pounds of ground turkey mixed with cranberries etc waiting to be stuffed into sausage casings and a pretty nice pictures of two coils of lamb sausage (about 1/3 of our production).
Lastly are two more legs of brined lamb legs. These are coated with juniper berries, black pepper salt, thyme and lamb fat. I wrapped theses in cheesecloth in part to keep the berries from getting knocked off and also because I thought they would look cool swaddled.