We are on the schedule for the sheep shearer to come and pay our sheep a visit next week. Neither the sheep nor I look forward to the process of getting ready, but it is such a relief when it is all done. Besides the cooler the sheep feel, they also don't get so much hay or stickers on them. They are a bit slippery for a few days after shearing because of the lanolin, although it is great for my hands!
We had 13 calves born as of our last check, and they are nearly all from our Hereford bull. There are several that are Hereford, the red calves with white faces. There are many that are out of Black Angus cows that have white faces which is from the Hereford bull. A big surprise on our part, as the Hereford bull was injured last year and spent most of his summer in the corral being doctored for a bad foot.
The young Buff Orpington's are just starting to lay a bit and they are starting to get situated with the older hens that we have housed them with. They are so funny to watch. The smallest little tree branch that scrapes on the house or the dog that goes by and they run to the other side of the pasture... such chickens!
We hauled our last batch of pigs up to Reno for harvest and they came out wonderful! They were raised on the pasture, had a pond to lounge along side, and all the milk and eggs they would ever want to feast on. Still trying to get in to the cooler to inventory it all and to get some of it out to the market... the bacon has already been nearly sold out with pre orders.
Spicy Southwestern Leg of Lamb
The jalape�os add subtle spice to the meat without making it too hot.
6 cloves garlic
6 fresh jalape�os, seeded
1/2 cup tequila
4 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons black pepper
1 leg of lamb, bone in, 5-6 pounds
Puree the garlic, jalape�os, tequila, mustard, salt, and pepper in the bowl of a food processor. Place the lamb in a large glass baking dish and coat with the marinade. Cover and marinate 8 hours, turning occasionally.
Preheat the grill to 225 degrees F. Move the coals to one side. If using a gas grill, follow the manufacturer's instructions for indirect grilling. Place the lamb on the grill away from the coals and cover. Roast until the temperature reads 135 degrees F for medium-rare. Remove from grill and allow to stand for 15 minutes to allow juices to move into meat. Carve and serve with Cherry-mint Sauce on the side.
A perfect accompaniment to lamb.
Makes 11/2 cups
1 jar (8-ounce) cherry preserves
1/4 cup mint jelly
1/4 cup prepared horseradish
1/2 teaspoon mustard powder
Combine the cherry preserves, mint jelly, horseradish, and mustard in a small saucepan. Melt over low heat, stirring to combine. Remove from heat and chill before serving.
Contributed by AGA Communications Director Marilyn Noble from her upcoming cookbook, Southwest Comfort Food: