24: Mary Lake – Shepherd, Shearer, Slaughterer

These days, the sheep industry is experiencing a scarcity of slaughterhouses and trained shearers, as any experienced shepherd can tell you. So it’s rare, and wonderful, to find a woman like Mary Lake who had the interest and tenacity to learn both trades and make them into her twin...

Moroccan Lamb with Rice – Savory Meat and Fruit

This dish is adapted from several different lamb-with-dried-fruits recipes I’ve found on Food Network. Most of the dishes I came across had a ton of ingredients and so many individual steps that it looked like one would spend an entire day preparing it and dirtying up every implement in...

Hearty Lamb Cobbler – Warm & Filling

Having picked up some lamb from Tamarack Tunis on New Year’s Day, I was charged with making a “lamb dish” by the week-end. Waking to snow on Saturday morning, I knew I wanted to make something warm and filling. Something to remind me of those chilly days on our...

Getting Our First Sire Feels Like Wham, Bam, Thank You, Ram

Blaze, our first ram, is a two year old Navajo-Churro ram that we purchased from Orion Rising Farm in South Royalton, VT. When we were first looking for eligible bachelors for our ewes, he caught our eye with his beautiful and well-balanced rack. After the sheep were shorn in...

Crockpot Lamb Stew Sticks to Your Ribs

This lamb stew recipe is designed to work in a crockpot, but can easily be modified by browning the lamb meat and onions if one wanted to use a stew pot. Ingredients 2 lbs lamb* shoulder, cut into 1″ cubes 4-5 large potatoes, blemishes removed but not all the...

We promise to never share or sell your information. EVER!