Bring Forth the Recipes

Greetings!

In September, we will return to the farmer's markets with fresh, 100% grass-fed and finished lamb.  We raise Katahdin lambs.  They are a hair sheep and do not have wool.  This produces a milder flavor as well as many positive traits such as mothering ability, parasite resistence and overall independence from the farmer! (not much hoof trimming or worming) 

Growing up in Southwestern, rural Arkansas, we didn't have many opportunities to eat lamb.  It just wasn't one of the meal options we opted for.  Therefore, I do not have an extensive recipe pool from which to prepare our soon to be bountiful harvest.  This was also the dilemna for many of you. 

That is why I am troubling you this afternoon.  I have met many of you that were plum tickled to find grassfed lamb and shared with me you had many wonderful recipes.  Would you please share your delectable, succulent lamb recipes with me and I will pass them on.     

I predict we will have a revival of this very traditional food.   If you are interested in purchasing a whole lamb instead of individual retail cuts, please let me know.  We are scheduling everything with the processor now. 

My family, friends and stomach thank you in advance for contributing!!!!!  Be Blessed, Tracy