Weekly Newsletter

February 2023 vol. 3

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It’s always a joy to have newborns at the ranch, especially lambs.  Watching them as they energetically bounce around their mother in a green field is truly a joy.
I was quite relieved when the recent lambing went smoothly. We had experienced two heartbreaking incidents last month where two first-time mothers gave birth to stillborn twins. I was beginning to worry that there was an underlying issue, such as a mineral deficiency or disease, causing these miscarriages. Although I haven't ruled out that possibility, it's also possible that these mothers simply had challenging deliveries.
Despite these challenges, it's always heartening to see new life on the ranch. The arrival of lambs brings a feeling renewal and hope, reminding us of the cycle of life and the beauty of nature. Their playful antics and boundless energy are a joy to behold. One of the most remarkable things about lambs is how quickly they develop. Within a few days, they are already starting to explore their surroundings and interact with each other. They are curious creatures, constantly nosing around and trying new things. Watching them grow and mature is one of the most rewarding experiences on the ranch.

With the arrival of the new lambs, not only do we get to experience the beauty of nature and the cycle of life, but also the opportunity to explore the culinary versatility of lamb.  This versatile meat can be prepared in a variety of ways, from traditional roasted leg of lamb to slow-cooked stews and curries. Lamb is a rich source of protein, iron, and other essential nutrients. It's also a flavorful and satisfying ingredient that can add depth and complexity to your cooking. Whether you're in the mood for a comforting bowl of lamb stew or a bold and spicy lamb curry, there's a recipe out there that will suit your taste.
If you're new to cooking with lamb, it's important to choose the right cut for your recipe. For example, a tender cut like the loin or rib chops is best for grilling or pan-frying, while a tougher cut like the shoulder is ideal for slow cooking methods like braising or stewing.
Cooking with lamb is just as easy as cooking with beef. It's important to keep the meat on the rare to medium side to enjoy its full flavor. A simple seasoning of salt, pepper, garlic, and thyme is all you need to bring out its rich taste. If you prefer rosemary, use it sparingly as it can be quite strong.
Our friends Amy and Matt have created some amazing lamb dishes that are sure to impress. Their garlic-crusted rack of lamb is a showstopper, while their lamb sirloin with Mediterranean seasoning is packed with flavor. These dishes are proof that lamb is a versatile ingredient that can be used in a variety of delicious ways.
Lamb Sirloin Steaks
First, bring the steaks to room temperature and pat them dry. Next, create the Mediterranean Marinade by mixing the following ingredients in a base of olive oil:
  • 1 cup olive oil
  • ½ tsp lemon juice
  • 1 Tbs garlic powder
  • 1 tsp rosemary
  • ½ tsp cumin
  • 1 Tbs Italian parsley
Generously coat the steaks with the marinade and place in the refrigerator for 1 hour. Remove the steaks from the refrigerator 20 minutes before cooking to bring them back to room temperature. To cook, heat up a grill or a cast iron skillet and sear the outside of the steaks until nicely browned. Then, remove from heat and let cook until the internal temperature reaches 135-140 degrees Fahrenheit. Finally, serve the steaks with potatoes or rice and a seasonal vegetable of your choice, topped with a bit of Italian parsley for color.
Rack of Lamb
For the perfect Rack of Lamb, it is recommended to use the oven broiler to retain the rich crust of seasoning. Start by bringing the roast to room temperature and drying it thoroughly.
Next, prepare the seasoning by mixing the ingredients together and generously coating all sides of the roast. Wrap the lamb tightly in butcher paper to ensure the seasoning adheres well to the meat. Store it in the refrigerator for 4 hours to allow the seasoning to penetrate the meat.
Before cooking, remove the lamb from the refrigerator and let it reach room temperature for 20 minutes. Then, unwrap the lamb and place it on a broiler sheet, positioning it about 3-4 inches away from the broiler on low heat. Be careful not to place it too close or on too high heat, as this could result in burning the garlic.
Cook the lamb for approximately 20-30 minutes, or until the internal temperature reaches 135 degrees, depending on the size of the roast. Serve the Rack of Lamb with potatoes or rice and your choice of seasonal vegetables.

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Be well, 

stay safe,


John & Molly