We like Indian and middle eastern style cooking and lamb really shines in those dishes including kabobs.

Any more, you don’t even need to be a great cook to prepare them. Some of the real cooks here may not approve, but these meals in a box give you all the seasonings and you just add the meat and chopped fresh stuff like onion or garlic and serve on steamed rice. We have thoroughly enjoyed these dishes.

For those of us that live in a “dining diversity desert”, pre-made box assist meals like these are a real winner, to me at least!

Zatar w Weit, a Lebanese-themed fast food restaurant in the UAE was one I really enjoyed. I don’t recall ever ordering the mighty Kafta (basically a meatball wrap) but, their other wraps I got were awesome and pretty cheap too. All-natural ingredients with some awesome, healthy, and tasty wrap bread. These were similar to the Doner Kabap I got from Turkish vendors in Germany and the Netherlands but, a bit spicier (not hotter) with more veggies.

Any more, you don’t even need to be a great cook to prepare them. Some of the real cooks here may not approve, but these meals in a box give you all the seasonings and you just add the meat and chopped fresh stuff like onion or garlic and serve on steamed rice. We have thoroughly enjoyed these dishes.

With small racks and legs being ~$50 or more, those experiences I can count on one hand.

Lamb Kabobs off my Habichi sound like an AWESOME option. I’m also looking to do some braises with other cuts that would benefit from a slow moist cook. I need to review some English, Irish, Aussie and, New Zealand cookbooks for some other ideas.

I’m not recommending this as everyone had different tastes and many would think I’m crazy but I used to buy the entire animal butchered as stew meat and wrapped according to the primal. I would kabob everything and my friends and I would devour it within weeks.

Now that I work at a butcher shop I’d understand why that nothing but stew meat cuts isn’t the easiest way to process an animal and kind of a jerk move.

For me, I am more comfortable making a humane kill with a .22 than smacking it with an axe. Yes, it can be done with an axe, but if you miss the first time, a follow-up is tougher.

I’m not into the ‘casings’ so, I’ll pass on those. I wonder about the kidneys too.

Are the neck bones similar to hog neck bones? Smoked pork neck bones to me are a lot better with pinto beans than ham hocks due to more meat and fewer small bones to deal with.

Thanks!

Your butcher should be able to figure out breaking down the carcass if he studies a diagram showing the primal cuts.

For killing the animal, I would probably use a .22 between the eyes instead of the axe, assuming you can do that safely.

Are you skinning the carcass or is the butcher? If you have never done it, the butcher should be able to can skin it with less fleece getting on the carcass