Showing posts from March, 2012

Look who's here!


Easter Leg of Lamb

1 boneless leg of lamb
1 tablespoon honey
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon black pepper
3 pounds Yukon gold potatoes, peeled, choppedCombine 1 tablespoon oil, honey, rosemary, thyme, oregano, salt, and pepper in a small bowl; whisk well. Brush mixture liberally over lamb to coat, rubbing mixture into meat. Cover and refrigerate 4 to 8 hours.
Preheat oven to 425°F. Remove lamb from refrigerator; allow to come to room temperature for 30 minutes. Place in a roasting pan.
Toss potatoes with remaining 1 tablespoon oil. Arrange around lamb in roasting pan.
Bake until lamb reaches an internal temperature of 140°F, about 60 to 90 minutes. Remove from oven, allow to rest 10 minutes, slice, and serve.

Reprise of March 2008 post - Breeding Philosophy

Its seems that with the start of lambing here just days away, revisiting my breeding goals would be a good idea.  Other than changing the number of years that have passed since the first BFL lambs were born at Somerhill, I'm pretty satisfied with continuing with these goals in mind.

When we first got our Bluefaced Leicesters (BFL) my first goal was to establish different bloodlines, since they were so rare in the US. Now, 14 years later, there are quite a few breeders, and enough new genetics have been imported from the UK that inbreeding is no longer an issue.

So now - I am selecting for productivity traits. I have a flock that can lamb unassisted, and have nicely shaped udders and well placed teats so that I don't have to supplimental feed the lambs, or help them learn to nurse.

I want ewes with nice, long, strong backs that can carry triplets without becoming broken down and sway-backed. I also select for stock that is up on their pasterns, since my flock is expected to gra…

Somerhill Larue




Sheep loose in downtown Zanesville.


Somerhill Xtra


Somerhill Xact


Rabbit and Wilted Spinach Stirfry

Rabbit & Marinade
2 teaspoons  soy sauce
2 teaspoons Chinese rice wine, or dry sherry
2 teaspoons honey
1/2 teaspoon dark sesame oil
1 pound rabbit meat, cut into 1/4-inch-wide strips
Stir-fry Sauce & Vegetables
1/2 cup Tamari Walnuts, (recipe follows- make these ahead)
1 tablespoon cornstarch
1 tablespoon  soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1/2 teaspoon dark sesame oil
3 teaspoons canola oil, divided
1/2 cup slivered red bell pepper, (2-by-1/4-inch pieces)
2 tablespoons slivered fresh ginger, (1-by-1/8-inch pieces)
2 cloves garlic, minced
8-10 ounces fresh spinach, (8-10 cups), trimmed
1/2 cup thinly sliced scallions, (1 bunch)

Tamari Walnuts - Place 1/2 C coarsely chopped walnuts in a small skillet; heat over medium heat until hot. Drizzle with 2 tsp soy sauce and stir until the nuts are coated and the pan is dry, about 1 minute. Transfer to a bowl to cool.  To marinate rabbit: Combine 2 teaspoons soy sauce, 2 teaspoons rice wine (or sherry), 2 teaspoons h…

Update on Ti Kita's babies

Ti's babies have opened their eyes, and are constantly hopping out of the nest box.  They've not gotten strong enough to crawl back in yet, so there is lots of picking up kits and putting them back going on right now.  Ti is getting used to me reaching in and touching them, and has gotten less grumpy about it.  She is a protective mother.
Looks like there are 3 REW, 1 lilac tort, 2 blue torts, and 2 creams. 

Oleander's babies are doing well.  There are some REW and the rest will be fawns, creams and torts.  They are still too young to decide colors for sure.

More Mess

Spent yesterday cleaning up the rabbitry and Chuck's workshop.
We won't know about the refrigerator, 2 air compressors, 2 chainsaws, some electric handtools, and my grooming blower for a few days after they have a chance to dry out.  We lost lots of paper things; books, owners manuals, etc that were in Chuck's toolbox.  I threw away most the paper and plastic in my storage cabinet.  Lost all my Calf Manna and grain treat mix.  They were in sealed containers, but still got muddy water inside.  Luckily, the rabbit feed was in a big trash can in a sheltered area that did not get the force of the water, so it did not flip over.
The buns were all high and dry in their new cages - I don't have the bottom cages in my stacks anymore.  The wooden frames Chuck built me were all covered with mud, sticks and leaves, but he hooked up a big pump to the generator and pumped creek water to wash down all the walls and floor and shelves, etc that needed to be washed off.
Once we got the…

What a MESS!

This was my rabbitry this morning. Last night just after midnight, we had a brief but violent rainstorm which dumped 1.5 inches of rain in about 15-20 minutes.   The culvert under T Ridge Rd. plugged, causing a tiny creek about 6 inches deep and a foot wide to fill the ram paddock, flood a machine shed, &  wash all the stuff out of it.   Then a HUGE hole opened up above the culvert, which relieved the pressure and allowed all the pent up water to wash across the front of the main barn, filling it with 2 feet of water.   This morning, we have everything up to that level covered with mud, sticks, and leaves, and the barn floor has about 6 inches of pudding-like mud in it.  
So this is what the rabbitry looked like this morning..... that is my storage cabinet blocking the doorway - filled with mud and ruined supplies.  The refrigerator we have all our sheep meds in was also knocked over and filled with muddy water.  So was Chuck's BIG HEAVY metal tool box.  Both air compressors…

Rabbit show in Washington, PA


More baby French Angoras


Lahmahjoon Pizza

1 tablespoon extra-virgin olive oil 1/2 cup chopped shallots 1/2#  ground lamb 4 medium plum tomatoes, chopped 2 tablespoons minced fresh parsley1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Yellow cornmeal, for dusting Your favorite pizza dough1/3 cup crumbled feta 1 tablespoon pine nuts Heat oil in a large nonstick skillet over medium heat. Add shallots; cook, stirring often, until softened, about 2 minutes. Add lamb and cook, stirring and breaking up with a wooden spoon, until lightly browned, about 5 minutes. Transfer to a colander and drain fat. Wipe out the pan; return the meat and shallots to the pan and stir in tomatoes. Cook until the tomatoes begin to break down, about 3 minutes. Add parsley, cinnamon, salt and pepper and stir to coat; remove from the heat.  Place a pizza stone on the lowest rack; preheat oven to 450°F for at least 20 minutes. Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, usin…

Ti Kita and Hi-Jinx new babies


Dinnertime at the farm


Spring Flowers


Saucy Coconut-Rabbit stirfry

4 teaspoons canola oil, divided 1 pound rabbit meat, cut into bite-size pieces 1 jalapeño pepper, minced (optional) 1 bunch scallions, sliced, whites and greens separated 2 cups sliced shiitake mushroom caps 1 tablespoon minced fresh ginger 3/4 cup “lite” coconut milk 2 tablespoons fish sauce 4 teaspoons lime juice 1 tablespoon brown sugar 6 cups sliced napa cabbage 3/4 cup chopped fresh basil Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add rabbit meat and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the rabbit pieces to a plate.  Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage…

Lemon and Oregano Lamb Chops

Freshly grated zest of 2 lemons
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 1/4 teaspoons kosher salt, divided
Freshly ground pepper to taste
8 lamb loin chops (1 1/2-1 3/4 pounds total), trimmed
1/4 cup tahini (or other nut butter)
1/4 cup nonfat plain yogurt, preferably Greek-style
1/4 cup diced seeded cucumber, peeled if desired
1/4 cup lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1-3 tablespoons water
2 teaspoons extra-virgin olive oil
Preheat oven to 400°F. 
Combine lemon zest, oregano, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture onto both sides of lamb chops and set aside for at least 10 minutes or refrigerate for up to 1 hour.  Meanwhile, combine tahini, yogurt, cucumber, lemon juice, garlic, parsley and the remaining 1/2 teaspoon salt in a small bowl. Whisk in enough water to thin the sauce to desired consistency.  Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add the lamb chops and cook until browned…

Beautiful new roving available

25% white French Angora, 75% teal BFL wool.   The picture does not do it justice - its a beautiful color - like ice on a frozen lake.  $5 per oz.