Lamb!

Boron Elgar said:

Early in the spring I had written to a local farm that raises lambs to
reserve one for the fall, as they are ready for market near the end of
October. I never heard back and forgot about it altogether.

Yesterday I got an email asking me to confirm my reservation and tell
them how I want the lamb cut. OH BOY!

This will be a lovely fall with legs, rack, shoulder chops, shanks and
stew meat. I am quite jazzed! The freezer needed cleaning out anyway.

Yum!

Boron

Boron,

How convenient is THAT!!! Sounds great.

Do you get to pick out your "little lamb" from the flock?

Andy

Andy q said:

Boron Elgar said:

Early in the spring I had written to a local farm that raises lambs to
reserve one for the fall, as they are ready for market near the end of
October. I never heard back and forgot about it altogether.

Yesterday I got an email asking me to confirm my reservation and tell
them how I want the lamb cut. OH BOY!

This will be a lovely fall with legs, rack, shoulder chops, shanks and
stew meat. I am quite jazzed! The freezer needed cleaning out anyway.

Yum!

Boron

Boron,

How convenient is THAT!!! Sounds great.

Do you get to pick out your "little lamb" from the flock?

Andy

They did not offer it and my inexperience with livestock makes their
choice a better idea.

http://www.valleyshepherd.com/ourStory.htm

I am a serious believer in supporting local farming. New Jersey is
called The Garden State for a reason. Not only is there a thriving
commercial sector of farming, but there are many smaller farms that
earn their livelihood from their own farmstores as well as running
around from farmer's market to farmer's market all week long. I have
spoken to so many owners of these farms and have found them
industrious people who care for the land and who are passionate about
quality food. I have forged great relationships as well as worked hard
to feed my family better than I could from a supermarket.

I must add that foods from these farms (not counting the in-season
produce) are often more expensive than grocery stores, but the quality
if far superior and it I am fortunate enough so that I can "indulge"
in this hobby..

Boron

In article <[email hidden]>, Boron Elgar

Quoted message said:

Early in the spring I had written to a local farm that raises lambs to
reserve one for the fall, as they are ready for market near the end of
October. I never heard back and forgot about it altogether.

Yesterday I got an email asking me to confirm my reservation and tell
them how I want the lamb cut. OH BOY!

This will be a lovely fall with legs, rack, shoulder chops, shanks and
stew meat. I am quite jazzed! The freezer needed cleaning out anyway.

Yum!

Boron

She scores!! Good on you. I've never cooked lamb in my life. I had a
shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
my website - Cafe Renaissance). I'm scared to cook it.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

Boron Elgar said:

Andy q said:

Boron Elgar said:

Early in the spring I had written to a local farm that raises lambs

to

Quoted message said:

Quoted message said:

Quoted message said:

reserve one for the fall, as they are ready for market near the end

of

Quoted message said:

Quoted message said:

Quoted message said:

October. I never heard back and forgot about it altogether.

Yesterday I got an email asking me to confirm my reservation and

tell

Quoted message said:

Quoted message said:

Quoted message said:

them how I want the lamb cut. OH BOY!

This will be a lovely fall with legs, rack, shoulder chops, shanks

and

Quoted message said:

Quoted message said:

Quoted message said:

stew meat. I am quite jazzed! The freezer needed cleaning out

anyway.

Quoted message said:

Quoted message said:

Quoted message said:

Yum!

Boron

Boron,

How convenient is THAT!!! Sounds great.

Do you get to pick out your "little lamb" from the flock?

Andy

They did not offer it and my inexperience with livestock makes their
choice a better idea.

http://www.valleyshepherd.com/ourStory.htm

I am a serious believer in supporting local farming. New Jersey is
called The Garden State for a reason. Not only is there a thriving
commercial sector of farming, but there are many smaller farms that
earn their livelihood from their own farmstores as well as running
around from farmer's market to farmer's market all week long. I have
spoken to so many owners of these farms and have found them
industrious people who care for the land and who are passionate about
quality food. I have forged great relationships as well as worked hard
to feed my family better than I could from a supermarket.

I must add that foods from these farms (not counting the in-season
produce) are often more expensive than grocery stores, but the quality
if far superior and it I am fortunate enough so that I can "indulge"
in this hobby..

Boron

Nice website and interesting story!

Good for you and yours!!! If I had more mouths to feed, I'd get a whole
lamb too!

Some friends and I stayed on a farm in Australia and the owner farmed
sheep for food and fleece. He slaughtered one and that's all we ate for
three days! It was great! Well, that and drinkin' Cooper's Ale.

All the best,

Andy

In article <[email hidden]>, Boron Elgar
<[email hidden]> wrote:
(snip)

Quoted message said:

I am a serious believer in supporting local farming. New Jersey is
called The Garden State for a reason. Not only is there a thriving
commercial sector of farming, but there are many smaller farms that
earn their livelihood from their own farmstores as well as running
around from farmer's market to farmer's market all week long. I have
spoken to so many owners of these farms and have found them
industrious people who care for the land and who are passionate about
quality food. I have forged great relationships as well as worked hard
to feed my family better than I could from a supermarket.

I must add that foods from these farms (not counting the in-season
produce) are often more expensive than grocery stores, but the quality
if far superior and it I am fortunate enough so that I can "indulge"
in this hobby..

Boron

Have you ever heard of Edible Communities? You support their premise
(?) very well.

http://ediblecommunities.com/ Link to Edible Publications. If they
have a publication for your area of the world, check it out. Edible
Twin Cities (edibletwincities.net) just published a 3-page spread about
me and my canning adventures. Do you remember my high school friend,
John Driemen, from Margaret's 2003 matinee? John wrote the article --
it's a nice telling (in spite of a couple misspellings, a typo, and some
factual inaccuracies that I don't hold against him because writers tell
stories and sometimes muddy the facts). A couple great pics, too.
http://www.edibletwincities.net/pages/articles/fall2005.htm
Unfortunately it's not on their site (they try to sell magazines,
don'tchaknow).

Check them out.
-Barb Schaller
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

Melba's Jammin said:

In article <[email hidden]>, Boron Elgar

Quoted message said:

Early in the spring I had written to a local farm that raises lambs to
reserve one for the fall, as they are ready for market near the end of
October. I never heard back and forgot about it altogether.

Yesterday I got an email asking me to confirm my reservation and tell
them how I want the lamb cut. OH BOY!

This will be a lovely fall with legs, rack, shoulder chops, shanks and
stew meat. I am quite jazzed! The freezer needed cleaning out anyway.

Yum!

Boron

She scores!! Good on you. I've never cooked lamb in my life. I had a
shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
my website - Cafe Renaissance). I'm scared to cook it.

It is a forgiving meat for cooks and for those who do enjoy its taste,
a delightful and versatile one. It can be grilled, broiled, roasted
and stewed. It can be as elegant as a Frenched rack or as down to
earth as an Irish Stew.

The stew meat will wind up in a recipe that I got from a Persian
friend many years ago...without being able to put my hands on it here
at work, this one is similar:

http://www.recipesource.com/ethnic/africa/middle-east/persian/00/rec0009.html
Title: ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF
Categories: Lamb, Rice, Oriental
Yield: 6 servings

1/2 c Butter
1 Onion, finely chopped
1 lb Lean lamb, cubed
Salt, pepper
1/2 tsp Ground turmeric
1/2 tsp Ground cinnamon
2 1/2 tbs Seedless raisins, preferably
-golden
4 oz Fresh or dried apricots,
-halved
2 c Long-grain rice, washed in 3
-changes of water

Heat butter in heavy pan and fry onion until golden.
Add meat and brown on all sides. Season to taste with
salt, pepper, turmeric and cinnamon. Mix in raisins
and apricots. Add water (about 3/4 cup) to cover.
Cover and simmer over very low heat 1 1/4 to 1 1/2
hours or until meat is very tender. Stir occasionally
to prevent scorching, adding water if necessary.
Texture should be thick but pourable.
Boil 4 cups water, add 1/2 teaspoon salt and rice.
Bring to boil again and boil 2 minutes, then reduce
heat, cover pan and cook over low heat 10 to 15
minutes or until almost tender. Fluff with fork.
Arrange rice and stew in alternate layers in heavy
saucepan, beginning and ending with layers of rice.
Set over very low heat, stretch clean cloth over pot
and place cover over cloth. Steam 20 minutes, or until
rice is tender. Makes 6 servings.

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

She scores!! Good on you. I've never cooked lamb in my life. I had a
shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
my website - Cafe Renaissance). I'm scared to cook it.

I am sure you cook beef and pork! Lamb is no more difficult than that!

We eat lamb at least once a week and we love it. One of my favourite ways
is to make small cuts in the skin and poke slivers of garlic and rosemary
into them. Roast and be in heaven🙂)

Whatever you do don't overcook it.

O

"Boron Elgar" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Quoted message said:

Early in the spring I had written to a local farm that raises lambs to
reserve one for the fall, as they are ready for market near the end of
October. I never heard back and forgot about it altogether.

I looked at the site, we usually wind up somewhere around Long Valley
on our annual fall drive to nowhere, I'll try to look for the place. Would
be fun, thanks.

nancy

Melba's Jammin said:

In article <[email hidden]>, Boron Elgar
<[email hidden]> wrote:
(snip)

Quoted message said:

I am a serious believer in supporting local farming. New Jersey is
called The Garden State for a reason. Not only is there a thriving
commercial sector of farming, but there are many smaller farms that
earn their livelihood from their own farmstores as well as running
around from farmer's market to farmer's market all week long. I have
spoken to so many owners of these farms and have found them
industrious people who care for the land and who are passionate about
quality food. I have forged great relationships as well as worked hard
to feed my family better than I could from a supermarket.

I must add that foods from these farms (not counting the in-season
produce) are often more expensive than grocery stores, but the quality
if far superior and it I am fortunate enough so that I can "indulge"
in this hobby..

Boron

Have you ever heard of Edible Communities? You support their premise
(?) very well.

http://ediblecommunities.com/ Link to Edible Publications. If they
have a publication for your area of the world, check it out. Edible
Twin Cities (edibletwincities.net) just published a 3-page spread about
me and my canning adventures. Do you remember my high school friend,
John Driemen, from Margaret's 2003 matinee? John wrote the article --
it's a nice telling (in spite of a couple misspellings, a typo, and some
factual inaccuracies that I don't hold against him because writers tell
stories and sometimes muddy the facts). A couple great pics, too.
http://www.edibletwincities.net/pages/articles/fall2005.htm
Unfortunately it's not on their site (they try to sell magazines,
don'tchaknow).

Check them out.
-Barb Schaller

Sigh. I wish they had something closer to me that Cape Cod. I will
search a bit more and see what I can find here in NJ.

Thanks, Barb.

Boron

Melba's Jammin said:

In article <[email hidden]>, Boron Elgar

Quoted message said:

Early in the spring I had written to a local farm that raises lambs to
reserve one for the fall, as they are ready for market near the end of
October. I never heard back and forgot about it altogether.

Yesterday I got an email asking me to confirm my reservation and tell
them how I want the lamb cut. OH BOY!

This will be a lovely fall with legs, rack, shoulder chops, shanks and
stew meat. I am quite jazzed! The freezer needed cleaning out anyway.

Yum!

Boron

She scores!! Good on you. I've never cooked lamb in my life. I had a
shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
my website - Cafe Renaissance). I'm scared to cook it.

Start out with lamb loin chops - very easy - these are usually eaten on
the rare side - and very fast. You really can't mess them up unless
you cook until they're gray. ;-) One of the best diet meats on the
planet.

N.

Melba's Jammin said:

In article <[email hidden]>, Boron Elgar

Quoted message said:

Early in the spring I had written to a local farm that raises lambs
to reserve one for the fall, as they are ready for market near the
end of October. I never heard back and forgot about it altogether.

Yesterday I got an email asking me to confirm my reservation and tell
them how I want the lamb cut. OH BOY!

This will be a lovely fall with legs, rack, shoulder chops, shanks
and stew meat. I am quite jazzed! The freezer needed cleaning out
anyway.

Yum!

Boron

She scores!! Good on you. I've never cooked lamb in my life. I
had a shank a couple weeks ago at a fabulous restaurant in St. Cloud
(story on my website - Cafe Renaissance). I'm scared to cook it.

Lamb is wonderful! Can't believe you're afraid of it 🙂 I first tasted
lamb (kabobs) when I went on a date in 1976 at some French place in midtown,
Memphis. The server gently suggested I might like it prepared medium-rare.
How right he was!

Since then I have prepared lamb loin chops (the shoulder chops are too
costly for what little bit you get); and lamb shanks, but never a whole leg
of lamb. No need for that much meat here nor the freezer space.

The shanks are great, like big turkey drumsticks, except, well... it's lamb.

3 lb. lamb shanks
2 leeks, finely chopped
1/2 lb. white mushrooms, sliced
1 sweet onion, diced
3 cloves garlic, minced
1 c. vegetable or chicken broth
1/2 c. wine
salt & pepper

Saute the lamb shanks in oil with a little onion and garlic thrown in
towards the end of browning. Deglaze the pan with wine (your choice, white
or light red, but not heavy like port) and cover with chicken or vegetable
broth. Toss in the leeks (well washed and chopped, mostly the white part)
and add sliced mushrooms at the end. Simmer until tender; season to taste
with salt & pepper, and a little dried marjoram.

Lift out the shanks and veggies with a slotted spoon and thicken the sauce
with a bit of a cornstarch slurry. Remove meat from shanks and return to
the pan. (Reserve the bones for soup later.) Simmer lamb mixture until
thickened in the sauce; adjust seasonings to taste.

Jill

Andy said:

Boron Elgar said:

Early in the spring I had written to a local farm that raises lambs to
reserve one for the fall, as they are ready for market near the end of
October.

Boron,

How convenient is THAT!!! Sounds great.

Do you get to pick out your "little lamb" from the flock?

Andy

Would you want to? We had friends who raised some beef every year for
family use, and it always creeped me out when they would serve delicious
skewers of beef and say "This is Minerva."

My parents bought a young kid/goat one year when I was about 3, raised
it for a few weeks and slaughtered it, telling me they took it back to
its mother. I didn't know for quite a few years, but it still bothered
me to think we had eaten something we'd known personally.

I'd rather have my meat anonymous, thanks.

gloria p

In article <[email hidden]>, "jmcquown"

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, Boron Elgar
<[email hidden]> wrote:

(snipped)

Quoted message said:

Quoted message said:

Quoted message said:

This will be a lovely fall with legs, rack, shoulder chops, shanks
and stew meat. I am quite jazzed! The freezer needed cleaning out
anyway.

Quoted message said:

Quoted message said:

She scores!! Good on you. I've never cooked lamb in my life. I
had a shank a couple weeks ago at a fabulous restaurant in St. Cloud
(story on my website - Cafe Renaissance). I'm scared to cook it.

Lamb is wonderful! Can't believe you're afraid of it 🙂

Who knows. I used to be afraid of fish, too. Now I cook it in ways
that make some people cringe. Mom cooked it at Easter. Probably
mutton--unless all lamb stinks when it's roasting.

Quoted message said:

The shanks are great, like big turkey drumsticks, except, well... it's
lamb.

(snip)

Quoted message said:

mostly the white part) and add sliced mushrooms at the end. Simmer
until tender; season to

Quoted message said:

Jill

Do they take a long time to cook? Anyone ever do it in a pressure
cooker?
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

In article <[email hidden]>,

Nancy1 said:

Melba's Jammin' wrote:

(snip)

Quoted message said:

Quoted message said:

She scores!! Good on you. I've never cooked lamb in my life. I had a
shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
my website - Cafe Renaissance). I'm scared to cook it.

Start out with lamb loin chops - very easy - these are usually eaten on
the rare side - and very fast. You really can't mess them up unless
you cook until they're gray. ;-) One of the best diet meats on the
planet.

N.

I'll give them a go and report.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

In article <[email hidden]>, "Ophelia"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

She scores!! Good on you. I've never cooked lamb in my life. I
had a shank a couple weeks ago at a fabulous restaurant in St.
Cloud (story on my website - Cafe Renaissance). I'm scared to cook
it.

I am sure you cook beef and pork! Lamb is no more difficult than
that!

We eat lamb at least once a week and we love it. One of my favourite
ways is to make small cuts in the skin and poke slivers of garlic and
rosemary into them. Roast and be in heaven🙂)

Whatever you do don't overcook it.

O

I wonder if that's why I didn't like it when Mom roasted something at
Easter. She cooked any and every piece of meat until she was SURE it
would never move again and it would qualify for soleing a shoe.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

Melba's Jammin said:

In article <[email hidden]>, "jmcquown"

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>, Boron Elgar
<[email hidden]> wrote:

(snipped)

Quoted message said:

Quoted message said:

>
> This will be a lovely fall with legs, rack, shoulder chops, shanks
> and stew meat. I am quite jazzed! The freezer needed cleaning out
> anyway.

Quoted message said:

Quoted message said:

She scores!! Good on you. I've never cooked lamb in my life. I
had a shank a couple weeks ago at a fabulous restaurant in St. Cloud
(story on my website - Cafe Renaissance). I'm scared to cook it.

Lamb is wonderful! Can't believe you're afraid of it 🙂

Who knows. I used to be afraid of fish, too. Now I cook it in ways
that make some people cringe. Mom cooked it at Easter. Probably
mutton--unless all lamb stinks when it's roasting.

Quoted message said:

The shanks are great, like big turkey drumsticks, except, well...
it's lamb.

(snip)

Quoted message said:

mostly the white part) and add sliced mushrooms at the end. Simmer
until tender; season to

Quoted message said:

Jill

Do they take a long time to cook? Anyone ever do it in a pressure
cooker?

I have never owned a pressure cooker but I would imagine you could do lamb
shanks in one. I simmer mine in a deep pot for a couple of hours.

Jill

Melba's Jammin said:

Have you ever heard of Edible Communities? You support their premise
(?) very well.

<snip>

Quoted message said:

http://ediblecommunities.com/ Link to Edible Publications. If they
have a publication for your area of the world, check it out. Edible
Twin Cities (edibletwincities.net) just published a 3-page spread about
me and my canning adventures.

Sheesh. You are so modest, Barb.

--
Cheers
Cathy(xyz)

cathyxyz said:

Melba's Jammin said:

Have you ever heard of Edible Communities? You support their premise
(?) very well.

<snip>

Quoted message said:

http://ediblecommunities.com/ Link to Edible Publications. If they
have a publication for your area of the world, check it out. Edible
Twin Cities (edibletwincities.net) just published a 3-page spread about
me and my canning adventures.

Sheesh. You are so modest, Barb.

She is - just ask her.

(I have never met a more delightful person than Barb, courtesy of her
only living rival, Margaret)

Boron

Boron Elgar said:

cathyxyz said:

Melba's Jammin said:

Have you ever heard of Edible Communities? You support their premise
(?) very well.

<snip>

Quoted message said:

http://ediblecommunities.com/ Link to Edible Publications. If they
have a publication for your area of the world, check it out. Edible
Twin Cities (edibletwincities.net) just published a 3-page spread about
me and my canning adventures.

Sheesh. You are so modest, Barb.

She is - just ask her.

(I have never met a more delightful person than Barb, courtesy of her
only living rival, Margaret)

Boron

As I have never had the honour to meet either of them, personally, I'll
take your word for it 😉
Cheers
Cathy(xyz)