Lamb

Customers shopping at the Family Farm Meats store will find a wide variety of products and the farmer at the counter ready to answer questions about their meat purchase.

Hello from Graze-N-Grow. Whew, our annual holiday lamb slaughter just ended for our ethnic customers, and even though we had fewer ram lambs to offer because of last year’s flock reduction it was still kind of hectic.

Hello from Graze-N-Grow. By the time you are reading this our pasture broilers will be in the freezer after our friend Tommy at Brummel Poultry Processing does the “dirty job.” I’ve helped there a couple times and it’s too much lifting for this old body.

The tenderness and variety of cuts of lamb opens up the opportunity to serve lamb all year long, not just in the spring. I love slowly braising lamb shanks, marinating and flash-frying lamb chops and using ground lamb in stews, sauces and forming them into patties.

Joshua McCann from the University of Illinois will give a presentation on “Technology to Simplify Record Keeping and Nutrition Tips” during the online Illinois Lamb & Wool Producers meeting at 10 a.m. March 27.

So far, it’s been a pleasant January here at home. The wind isn’t blowing, it stays above zero and the snow isn’t too deep. What’s not to like about that?

If you’re looking for dinner ideas, lamb and goat dishes may be just what the doctor ordered.

Our on-farm butcher lamb season is going to end soon, I’m afraid, since we only have about 15 ram lambs left unless I can convince them that females taste good, too.