Friday, December 30, 2011
Thursday, December 29, 2011
I hope you watch this and see the possibilities of incorporating locally raised lamb into your family menu. For good taste, good health, and the joy of life... good eating to you and yours !
Wednesday, December 28, 2011
Jamie talks with a shepherdess about the best lamb for cooking. Not spring lamb he says, Autumn lamb is the best!
Oh Americans, try American lamb from your local farmer. Healthy and delicious.
Tuesday, December 27, 2011
Chicory and her ram lambs.
$12.99 a pound for lamb!
~We raised a lamb this year for our freezer. This is a first for us with my Jacob sheep.I have been selling my spring lambs for many years to others who raise them for the table but could not bear to do this myself.Recently I bought lamb for a special meal to serve my husband and on sale lamb cost more than $10.00 a pound! Given the price of lamb, the price of meat in general, and the fact that we have been raising sheep for so many years it was ridiculous I would be raising sheep and not have lamb for our own table. It just makes good sense for us to feed our own family well & healthy using the bounty God has allowed me to raise. The recipe above will hopefully entice you to consider serving lamb to your family.
As some Jacob Sheep breeders told us recently, "If you go Jacob, you'll never go back". (regarding eating the meat of Jacob sheep) and they were right! The meat of this primitive breed is not as fatty, nor does it have the taste & smell that causes many Americans to dislike lamb. "Americans aren't used to lamb, so it has an air of mystery." ~'Butcher's Guide To Well-Raised Meat ' by Joshua & Jessica Applestone