I have to admit, I am partial to lamb. My first ribbon at the Royal was back in 1989 and was a blue ribbon in lamb, I used to buy butchered lambs that were cut in half lengthwise splitting the spine. I would finish the butchering myself and I got pretty good at it. I taught myself how to make a crown loin roast. I became proficient at cooking loins, shoulders, legs shanks, loin cuts and ribs, I never did consider cooking the belly meat for bacon, but I did make sausage a few times with the scrap meats. Until reading through Fagerman's web-page, I thought I had consumed most of the edible meat from a lamb.
When I checked the Fagerman web site for their products, I saw some cuts I never would have considered cooking or eating. I have eaten many types of fries/mountain oysters, but never lamb fries. Fagerman's sells them two for $6.00. One would think that they would come in pairs and not an odd number.
The oddest cut of all was this one:
https://www.fagermanfarm.com/store/p11/Lamb_Head.html
The caption beside the photographs reads:
"For the chef who wastes nothing, the foodie looking for an adventurous meal, and any where in-between the head of the lamb is sure to leave an impression at your next meal. Packaged completely intact. Weight is approximately 5lbs."
I have no doubt that if I were to cook a lamb's head and then show it off as a center piece among the food dishes on the serving table, it WOULD make an impression on the guests............
Lager,
Juggy