Ur­ban Live­stock

Element - - Gardening -

For the next few months I will dis­cuss a way which we can raise our own chem­i­cal-free pro­tein eas­ily. A lot of peo­ple who know me well can’t be­lieve that I now keep rab­bits for meat. When I was a girl at board­ing school my pet rab­bit died at home and I spent the rest of the school term in a sea of tears. Now­days I keep rab­bits in our ur­ban back­yard as a sus­tain­able source of healthy, low-fat meat and lux­u­ri­ous fur. • Rab­bits don’t re­quire much space. They can be kept on the lawn, in a garage or even on a bal­cony in sus­pended cages. • There is no re­stric­tion on keep­ing them in the

city, and they are quiet. • Their drop­pings make fab­u­lous ma­nure. • They can be fed weeds and veg­etable scraps. • They breed quickly and have large lit­ters - rab­bits can be slaugh­tered at three months old. • No need to pluck or age meat prior to eat­ing • En­ables you to be­come more sus­tain­able and you know the an­i­mal has been cared for and hu­manely killed. • Rab­bit meat is low in fat and high in pro­tein

mak­ing it very healthy. • The meat is light in colour and looks like

chicken. • One buck and two doe can pro­duce enough off­spring to al­low you to eat your own homeraised meat once a week. • Pelts can be tanned and used. • The cute and cud­dly fac­tor -some­one will have to ac­tu­ally kill your eat­ing stock - the “home kills” man will not be in­ter­ested in mak­ing a trip into town!

– which breeds are best.

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