Book recommendations

When we're not weeding or feeding we spend our free time reading about beginner farmers, farming, and food and history.

Recipes

Here are some of my favorite recipes. Needless to say, they're all better with fresh, local ingredients.

If you're a fan of lamb then you can find a lot more recipes on the fans of lamb web site.

Showing category "Lamb" (Show all posts)

Lamb Personality

Posted by Marc Kratzschmar on Tuesday, October 28, 2014, In : Lamb

Check out the American Lamb Board personality test. It’s simpler than those ink blots and you get a chance to win $200 from Williams Sonoma! (I am, by the way, a “game-day partier” – woohoo!)

Here's the link to the test: http://woobox.com/8cof6b
Continue reading ...

New York Times Magazine profile boosts Lamb

Posted by Marc Kratzschmar on Sunday, December 1, 2013, In : Lamb

Food columnist Mark Bittman has a terrific article in this week’s NY Times Magazine with twelve recipes for what he contends may be the best major cut of lamb – the shoulder. Mark describes this cut as “explosively delicious and juicy”.

Here is a link to the story: http://www.nytimes.com/interactive/2013/12/01/magazine/bittman-lamb.html?_r=0 ("Better Than A Meat Lollipop" in The New York Times Magazine, December 1, 2013)

His recipes include braised, roasted, stir-fried, and g...

Eat Local Lamb

Posted by Marc Kratzschmar on Wednesday, September 18, 2013, In : Lamb

We are committed to eating locally and this year we are making that a financial commitment.

2013 lamb sales are in full swing. We are taking orders for whole, half, and select cuts of lamb. The 2013 lamb crop will be ready by mid-October, although we have already delivered some. This year we have been thinking about eating locally. As our web site points out, our lamb is at least 10,000 miles more local than meat from Australia or New Zealand. We want to reward folks who are committed to eat...