In my mind that was supposed to be a project for a few weeks tops, but it effectively took me more than half a year from start to finish. I learned a couple of things with this project:
- Experience saves time. Someone who did this a couple of times before is likely at least 10 times faster than I am, because I have to think through everything many times to avoid making expensive mistakes. I didn’t count my own hours, but I guess it was in the hundreds.
- Missing tools delay things. I often reached practical limits when I simply didn’t have the right tools available. That starts with a tool belt to have nails and small stuff at hand all the time, and ends with power tools that I had to buy first (angle grinder, circular saw, jigsaw, router, …). Fortunately, DIY power tools (corded) are relatively cheap to buy.
- Building materials are very expensive in NZ. Before I started the project myself, I asked a builder how much it would be if they build it. The 10 m2 sleepout was quoted for $28.000, without electrical and painting works, so at least $30k in total. I knew that about half of the costs usually are for the materials, which was confirmed when I bought stuff myself. Material costs summed up to $14k total.
- I can’t do everything by myself. I had to hire a builder to help me out with the rough stuff (framing, roofing) as I didn’t want to buy a nail gun and working up on the roof isn’t my thing really. That added another $3k to the bill. But I’m happy with the final outcome. $1,700 per m2 finished space is not that bad and I saved about $13k compared to the builder’s quote.
- Fancy timber cladding is expensive. When we decided for bevelback lawson cypress cladding for our main house, it was just an aesthetic decision, but we didn’t know how much labour goes into things like that. Wrapping the sleepout in simple but still aestetic exterior plywood would probably have cost only a few hundred dollars and two days of work, but the lawson cladding with the copper soakers and bronze nails was almost $5k in materials alone. It also was by far the most time consuming part (estimated 60h+), as each board had to be painted twice, cut precisely and nailed with very easy to bend bronze nails (all pre-drilled) every 400mm. It was nice work for me after all, but not really efficient. Big respect for the builders who built our house in just 6 months!
- Experience makes precision. I tried to do things as precise as possible, but because of my lack of experience, some minor things went wrong. The roof isn’t 100% level (off by 10mm on 4m length), I forgot to leave a small gap between the RAB boards which causes them to slightly bend in winter when they get wet and expand, the window reveals are not 100% straight as I tightened the screw just a bit too much when installing (and didn’t notice before the paint was already on), the interior lining is not 100% flat and you can see it when you’re lying in the bed, etc. But I can live with those minor faults, for now. ;)
We haven’t been to the other side of the Takaka Hill for quite a while, so we thought we would go there today, despite the rainy start of the day and the still chilly winter temperatures. But it somehow turned out to be a sunny summer day. :)
Well, we don’t only have the sheep for keeping the grass short and for being cute. We ultimately raise them for meat. It’s the ugly part of being a lifestyle block owner, but also very rewarding, when you can create cuts that the supermarkets generally don’t sell (because it takes much more time to extract the premium cuts properly). I’m far from being an expert and it took me about 2 hours to work through the entire sheep, but practice makes the expert and I can’t wait for the next opportunity to improve my butchering skills.
The most important cuts for us are steaks from tenderloins and backstraps, and schnitzels from the four cleaned leg cuts. Both are very difficult to buy in NZ, as the backstraps are usually simply sliced with a bandsaw with rib bones in (as french racks), and the back legs are sliced as a whole, making it unsuitable for really nice fried schnitzels.
Our lamb was an almost one year old wether (castrated male sheep) and was killed on the paddock, totally stress free. It had a beautifully fat net weight of 17kg after skinning, gutting and letting it age on the clothes line for a couple of days. We’ll honor its life with delicious recipes and we’re thankful that it will feed our family more than a dozen times.
A very helpful butchering tutorial.