I asked the internet where my favorite wine label, Rombauer Vineyards, intersected with lamb. Here is Rombauer’s recommendation.
“[W]e have to report that you are officially missing out if you haven’t tried browning lamb shanks and then slow-cooking them in a mixture of garlic, onions, spices, and a hearty splash of white wine, stock, and tomatoes.”
Customers Max and Fiona bought a small lamb last spring. Not only did they make the trip from St. Charles, they carried the lamb home alive, harvested it, and barbecued it over wood. Continue reading
Norah, my sheepdog, took on her first real task this morning, when a two week old lamb became separated from the flock. Continue reading
Until further notice, I have established a delivery zone Continue reading
These nursing ewes and lambs stayed home, and will nibble on the sprouting grass this month. Continue reading
I read this week that the cost of feeding hay can be estimated at twice the cost of feeding grass. Continue reading
As of today, March 2nd, 2015, I no longer offer on-site slaughter services.
I posted a video to Instagram tonight of these two week old twins at play.
I created a Facebook page this week. There will promotional offers starting on the weekend, so the sooner you ‘Like’ the page, the more discounts and FREE lamb you can win!
My sister Stephanie was nice enough to share her improvised recipe for sautéed and smoked lamb.
burgers. I have not tried it yet, but am passing it on for your consideration.
I mean, smoked lamb AND feta! Can you get enough sheep in your life?! Continue reading