We bought a whole sheep from the slaughterhouse and I requested how I wanted it cut. I'm really pleased with everything and its all portioned off and in the freezer and I've a rough idea on what I will be doing with it all for future meals.
Except that I requested that the tougher parts of the animal be cut into medium pieces, for stewing and similar, which the butcher has done. But the pieces are full of fat - majority of it is mostly fatty pieces with not a lot of meat. It looks similar to how lamb breast looks but I'm guessing. I could always post a photo.
I dont actually know how to tackle it. The intention was to stew the tough parts and slow cook it, but because it is 70%fat 30%meat I can't imagine that'll go down well. It'll turn all jelly and gloopy!
What else could I realistically do with the pieces?? How to use it best?
TIA 