Hey XTJ, I can also kind of like to speak the Inglish tale deliciously

It is probably always in one's mind in this country, being what it is. We are far from any town (64 km is our closest town, we have no traffic and no people walking through the area. But the days of having an afternoon nap without locking the doors, or of leaving the house unlocked are long gone. My workshop, the laundry and other outbuildings are never locked, neither ar the vehicles although I don't leave the keys in them. It is light years removed from where we farmed in the Northwest previously though.
We do our own slaughtering of goats and chickens but my 2IB does buy other meat such as pork and beef from time to timeSometimes, when time is a problem, we have the abattoir slaughter for us and then the one butcher dresses and packages for us at a minimal cost.
Here is a nice recipe for a rolled rib that is really nice.
Use a deboned boerbokrib , some crushed garlic, olive oil, about half a packet of bacon, red wine and some chopped dried fruit (mixed fruit but excluding apricots), apricot jam. Rub the rib with the garlic and oil and then salt and pepper to taste. Pack the bacon on the rib and then sprinkle the chopped dried fruit over the bacon. Then roll the whole rib up and tie with some sisal string (not plastic twine

). Rub the outside of the roll with the olive oil.
Heat cooking oil in a pan and then seal the rib. Take it out the oil and put it on foil and sprinkle it with the wine and then salt and pepper the outside again. Then put this into a baking pan in the oven with a little water to basically steam. When it is done to your liking, take it out and then sprinkle it with the apricot jam that has been thinned a little with the wine. Very lekker! The secret is not to use old rams for slaughter as they have a distinct goat smell that can be off putting. I have eaten a ram done on a spit at a breeders' association function by a caterer once and it was really nice with no scent at all.
Healthiest red meat besides venison and ostrich.