Sunday, October 31, 2010

Tibbie Pagan

Somerhill Tibbie Pagan - Twin ewe lamb out of SHF Hannelore by SHF Lanark. Her sister is Tabitha. I would have had a good picture of her, but the deer hunters walked up, and all the ewe lambs ran to the gate to see if they had anything good to eat. Here is a stanza of a poem written by her namesake:

When I sit at my spinning wheel,
And think on every station,
I think I'm happiest mysel
At my small occupation.
No court, no freet, or dark debate
Can e'er attend my dwelling,
While I make cloth of different sorts,
Which is an honest calling.

Friday, October 29, 2010

Roast lamb chops with cajun spiced pumpkin

2 c cubed raw pumpkin
Olive oil
6 lamb chops
Juice of 1 lemon
1 T cajun spice mix
salt & pepper
1/4 c fresh chopped corriander or parsley
sour cream to serve

Preheat oven to 350
Oil a baking dish and cover bottom with pumpkin cubes.
Arrange lamb chops on top, then drizzle all with lemon juice and more olive oil. Season with cajun spice, salt & pepper.
Bake for 20-25 minutes until lamb is browned and pumpkin is tender. Remove from oven and sprinkle with chopped parsley.
Serve with a spoonful of sour cream on the side.

Monday, October 25, 2010

Twins, too


These are also yearling twins, Ilse (top)and Ilaria(bottom). Their dam is Somerhill Celestia AI and sire is Somerhill Larkhall AI. They combine Carryhouse R1 and Laird genetics.

Beautiful Twins


Yearling twins Shivaree(bottom) and Sarabande(top). Their mother is Somerhill Serenade AI, and their sire is Somerhill Lanark AI. They combine Jamie, Loyalty, and Carryhouse R1 genetics.

Weird

I have no explaination for this.......but it surely caught my attention, which I think was the point.

Sunday, October 24, 2010

AI completed

We had 14 ewes AIed to Llwygy X1 E+ on Friday. Martin Dally said the ewes looked good, and everything went smoothly. Now we wait until March 17th......

Friday, October 22, 2010

Brunswick Stew

2# rabbit, cut into pieces
1.5 c onion, cut into small wedges
4 cloves garlic, minced
1 14-1/2-ounce can tomatoes, cut up
1 10-ounce package frozen sliced okra
1/2 c chicken broth
1 tsp yellow mustard
1 tsp Worcestershire sauce
1/2 tsp dried thyme, crushed
1/4 tsp pepper
1/4 tsp bottled hot pepper sauce
1 8-ounce can whole kernel corn, drained
1 8-ounce can baby lima beans, drained
1/2 c cubed ham
1 12-ounce jar brown gravy

In a 4-1/2-quart Dutch oven, combine rabbit, onion, garlic, tomatoes, okra, chicken broth, mustard, Worcestershire sauce, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 1 hour or until rabbit is tender.
Add corn, lima beans, and ham. Stir in gravy. Return to boiling; reduce heat. Simmer 15 minutes.

Sunday, October 17, 2010

Somerhill McDuff







Duffy came back to us as a trade for one of this year's ewe lambs. Anne and Gordon say he is the best BFL ram they've had. We are going to use him to put bigger and meatier chops on the farm market lambs for next year, and then he is available for sale, registered for $250.00. He is a blend of several UK bloodlines: Carryhouse R1, Loyalty, Laird, Ebony Boy, and Jamie.

You can see his lamb picture in an early post, HERE.




Monkey


Friday, October 15, 2010

Curried Lamb Triangles

1 T olive oil
1/2# ground lamb
1 med potato, peeled and chopped
1/2 c chopped onion
2-3 tsp curry powder
1/2 tsp salt
1/2 tsp dried thyme, crushed
1.5 cups chopped tomatoes
1/2 c snipped fresh parsley
1/4 c olive oil
1/4 tsp crushed thyme
1 tsp curry powder
10 sheets phylo, thawed
1 sliced green onion

Brown lamb, potatoes and onions together in olive oil. Add spices and tomatoes, cover and cook for 5 minutes. Stir in snipped parsley, set aside.
Combine 1/4 c olive oil, 1 tsp curry, and 1/4 tsp thyme. Take one phylo sheet, brush it with olive oil mixture, and lay another sheet over it, pressing together. Then cut this sheet lengthwise into 5 equal strips. Place one rounded tablespoon of the meat mixture at one end of the strip, and then fold the strip up like a flag, until when finished it is a triangle. Repeat with remaining phylo.
Arrange the resulting 25 triangles on a lightly oiled baking sheet. Brush tops with remaining oil mixture. Bake at 375 for 12 minutes until lightly browned. Garnish with green onion slices.

Tuesday, October 12, 2010

Buddy

This is Buddy, who guards the BFL ewe flock. He and Tim are littermates.

Friday, October 8, 2010

Chinese BBQ Lamb with Shiitake and Bok Choy

Ingredients:
7 oz shiitake mushrooms, quartered
1# lamb pieces
3 T hoisin sauce
2 tsp grated fresh ginger
3/4 # bok choy, sliced
1 c grapefruit sections
2 T grapefruit juice
4 cups cooked jasmine rice
1 T chopped roasted peanuts
1/4 c minced fresh chives
1 T plus 2 tsp peanut oil. divided
Preparation:
Heat wok or large skillet over medium-high heat; add 1 tsp oil and mushrooms, stir fry 3 minutes, transfer to plate, cover.
Add 1 T oil to wok, cook lamb 2 minutes, turning often. Stir in 2 T hoisin sauce and 1 tsp ginger. Cook 2 more minutes, transfer to plate and cover.
Add remaining 1 tsp oil to wok. Cook bok choy with remaining ginger until almost tender. Add 1/4 c water, grapefruit juice, and remaining T of hoisin. Cook 2 minutes until tender. Turn off heat.
Divide rice into 4 bowls, top with lamb, mushrooms, bok choy, and grapefruit. Sprinkle with peanuts and chives and serve.

Thursday, October 7, 2010

Ragan's Chapel

The little Methodist church on Chapel Drive in Hoskinsville.

Somerhill Nethybridge

Twin ram, born 4-1-10. ARR/ARR Combines Barlaes Titus and Beeston Loyalty bloodlines. Out of my best ewe line.
$350.00



Tuesday, October 5, 2010

HE's HERE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


PHOTO BY JARED LLOYD
Llwygy 1706/X1 E+ in his working clothes. The highest indexing ram from the sire reference scheme, X1 was collected for AI in Wales, and his semen just arrived in the US today.
Somerhill will be the only US flock using his semen this fall, and ram lambs will be available next year from this new bloodline.

Monday, October 4, 2010

Somerhill Chardonnay

Char got registered (finally after all these years) and I plucked her yesterday. She is ready to be bred to Gibraltar today.
Char has been around - I gave her to a youth breeder when she was a junior as a breeding pair, then she went to Indiana and she and her mate produced the BOB winner at the ARBA national convention in Louisville. From there she went to a breeder in western Ohio, and just recently came home to me.

Morning comes to Belle Valley


Sunday, October 3, 2010

UARC angora specialty show at Marietta

Somerhill Marinette won her championship yesterday at the UARC angora specialty show in Marietta. She first won best of breed, and then was selected Best in Show by judge Kevin Bogan. She and her mate, Gr CH Somerhill Nightshade, were selected as BOB and best opposite sex in the Jackson open FA show.
Thanks to Annette for this picture! Shown are the winners of the angora specialty. Marinette and me with her ribbons and the beautiful handpainted angora checkerboard BIS prize; Judge Kevin Bogan; Annette with her BOB Satin Angora doe, Garnet (who also won her championship in this show); and Sara with her BOB English Angora.

Two new Satin Angoras

This is Somerhill Maybelline. She is a red junior Satin Angora doe. I clipped her baby coat about a month ago, so its still short and choppy, but she still got good remarks on body type at the shows yesterday in Marietta. She is the softest, plushest little thing, and ever so sweet and friendly. You just want to pick her up and squeeze her!
This is Somerhill Castille, a red junior buck. His clipped coat has grown out a little more that little May-Bell, but its still not competetive. I got mixed comments on him yesterday; 2 judges liked him, and 1 did not. I will keep him around for a while to decide for myself.

Friday, October 1, 2010

Romanian Mititei

1.5# ground lamb
.5# ground pork shoulder
2 tsp garlic salt
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp corriander
1/2 tsp paprika
1/2 tsp oregano
pinch of ground star anise seed
1/2 tsp baking soda
1 tsp crushed summer savory
1/2 c hot chicken broth

Combine all ingredients, form into balls, flattening slightly, and grill over hot coals. Serve with a hearty mustard such as Jack Daniels Old #7.