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Canning Lamb

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I wrote about my score on lamb on another thread, but now need advice. I plan on making stew with much of it, but might try canning just meat, too. What is better for lamb, the raw pack or the hot pack method?


I am assuming that it's safe to just switch out lamb for beef in my 'approved' recipe. Is that so?

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Lamb would be handled like any other meat and is included in the recipes in the Ball Blue Book of Preserving. I would possibly consider browning the meat first for flavoring before placing in the jars. Geez, my mouth is watering.



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  • 2 weeks later...

the only thing to watch with lamb is fat. Make sure you trim it up good. I have canned lamb and deer both, just follow the directions for beef.


I can mine up like a pot roast, pitch in a couple of small carrots whole, some quartered onion, a stalk of celery, lil salt, lil pepper.


pop the top on one of those cans, use the liquid to make rice, heat and eat!

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