The muffled drum's sad roll has beat
The soldier's last tattoo'
No more on life's parade shall meet
That brave and fallen few;
On Fame's eternal camping ground
Their silent tents are spread;
But Glory guards with solemn round
The bivouac of the dead.
               Theodore O'Hara

From the BFL banquet

Notice the sign?

Bluefaced Leicester National Show Awards

These are the awards for the champions in all divisions:
CH Ram, CH Ewe, Breeders Flock, Best Headed,
 CH Skein, CH Fiber Art, CH Fleece, People's
 at TJ's Restaurant in Wooster, OH.
Plates are cobalt glass, engraved with the National Show logo,
 with a brass plate listing the sponsors of the award.
CHAMPION RAM sponsored by
Ambercroft Farms
Pitchfork Ranch
CHAMPION EWE sponsored by
Wool n Wood Farm
Cross Wind Farm
BREEDERS FLOCK sponsored by
Ward Farms
... Reveille
BEST HEAD sponsored by
Tumble Creek Farm
Somerhill Farm
CHAMPION FLEECE sponsored by
Bitterroot Ranch
Sheep Camp Wool Mill
CHAMPION FIBER ART sponsored by
Cranberry Moon
Breezy Meadows Farm
CHAMPION YARN sponsored by
Potosi Sheep Farm
Wind Dance Ranch
PEOPLES CHOICE PHOTO sponsored by
Cedar Fen Farm
 

Spanish Rabbit Stew

1whole rabbit
4 cloves garlic, finely chopped
2 onions, sliced
1 can (16 oz.) crushed tomatoes
1 bay leaf
1 sprig tarragon
1 sprig thyme
2 stalks celery, finely chopped
1 cup white wine
1/2 cup water
salt and pepper to taste
1 sprig parsley
extra virgin olive oil

Cut rabbit in small pieces (approximately 12-15 pieces). Chop onions, garlic and celery.

Pour enough olive oil into the bottom of large, heavy frying pan and heat on medium high. When hot enough, place rabbit in pan and brown the pieces on all sides. Remove and set aside.
Using the same pan, sauté the garlic, onion and crushed tomatoes for about 5 minutes. (If ingredients begin to stick, add more olive oil if necessary.) Add the bay leaf, tarragon, thyme and chopped celery.
Return the rabbit to the frying pan. Add the white wine and stir. Turn the heat up to bring to a boil and reduce the liquid by a half or two-thirds. Then, add the water and stir.
Reduce heat. Cover the pan and simmer gently until cooked – an hour and a half to two hours. (If using chicken instead of rabbit, it will take only 30-45 minutes.) While the meat is simmering, chop parsley.
Adjust salt and pepper. Sprinkle with chopped parsley and serve hot in bowls with fried potatoes and rustic bread.

Somerhill Xact

Just to prove he really does have a head. 

Fairlie and mama China

National Show entries

Somerhill Xtra.  He's headed for the national show on Friday,
and then on to Oregon to his new home.  We'd just finished
rinsing the rams to clean them up for the show, and they are
drip drying in the morning sun. 

Somerhill Xact.  This guy is also entered in the show, and is
headed for Canada afterwards.  I never could get a picture
showing his head.  He was too busy trying to open the hatch on
 my Explorer, and then worked on removing the license plate.

Wish I could enter Xcel and Xcite in the show.  They are my "keepers" and really looking good as yearlings.  Their lambs are nice, too.  Long, tubular bodies with meaty little butts!   Looks like X1

has really made his mark on our flock, and I'm thrilled with the results. 

New Orleans Style Stuffed Leg of Lamb

1/4 pound bacon, diced
1/2 cup chopped yellow onions
2 1/2 T minced garlic
1 cup plus 2 T extra-virgin olive oil
2 cups fine dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
5 T minced fresh parsley
4 teaspoons minced fresh oregano
2 large cooked artichoke hearts, trimmed and diced, leaves reserved for another use
1/2 cup grated Romano cheese
1 T fresh lemon juice
1/2 teaspoon finely grated lemon zest
1  bonedless leg of lamb
2 T olive oil

 Preheat the oven to 400 degrees F.

In a large skillet, cook the bacon until the fat is rendered and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. To the fat remaining in the pan, add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 1/4 cup plus 2 tablespoons of the olive oil, the bread crumbs and salt and pepper and cook, stirring, until lightly toasted and golden brown, about 3 minutes. Add the parsley and oregano, stir, and remove from the heat. Spread on a plate to cool.
In a large bowl, combine the cooled breadcrumb mixture with the cooked pancetta, artichoke hearts, Romano cheese, 1/2 cup olive oil, lemon juice, & lemon zest. Stir until well blended. Adjust the seasoning, to taste, with salt and pepper.
Unroll the leg of lamb, boned side up, on a work surface with the grain of the meat running left to right. Spread the bread crumb mixture across the meat, leaving a 1/2-inch border on all sides. Roll the meat over the stuffing, jelly-roll fashion, and tuck in the ends. Tie with kitchen twine every 2 inches. Rub the olive oil over the surface of the meat. Place in a heavy roasting pan and roast until brown and tender, and an instant read thermometer registers 140 degrees F. for medium-rare, 1 hour to 1 hour and 10 minutes.
Remove from the oven and transfer to a cutting board. Let rest for 15 minutes before carving. To serve, remove the kitchen twine and slice.

Newest Satin Angora babies

This is Somerhill Moulin Rouge and her month old litter.  There are 5 reds, a tort and a chocolate tort.
The sire is Somerhill Red Dragon (1 leg) who just left Saturday PM for New York. 
The  tort is a doe, and I think spoken for, and I have a red doe reserved, but the rest of
them are for sale when they are old enough to leave sometime later in June. 
Mouline Rouge has not been shown, but she has a KILLER body and wool density!

The flock resting in the shade of the hickory beside the house.  I love it when they are this close and I can watch them out the office window as I type.  I hear Chuck moving them into the hillside paddock above the house right now. 

I'm BACK!!!!!!!!!!

This is the drink cup Chuck got me to tease me about what a "pain" I've been to wait on hand and foot during my recent illness.  I'm much better, and hope to soon be back at work, and back out in the world again.  Thanks to all for the well wishes and concern!

Rabbit Pot Pie

2 cups cooked rabbit meat, deboned and torn into small pieces

1 c chicken or rabbit broth
2 T butter
1/2 c diced yellow onion
1 T all-purpose flour
1/4 cup heavy cream
1 can diced carrots and peas blend
Your favorite prepared pie crust
1 egg yolk, with a  little water added.

 Saute onions in 1 T butter until clear, set aside.  Make a rue with remaining butter and flour, and all heavy cream.  When thickened, stir in onions, rabbit, & vegetable blend.

Salt and pepper to taste. 
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with salt and pepper. Place on a baking sheet and bake for 35 minutes, or until the top is golden brown and the filling is bubbling hot.

Lamb Keema with Potatoes and Peas

2 tablespoons olive or vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
1 small serrano chile, minced
About 1 tsp. salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
1/2 teaspoon pepper
1 tablespoon tomato paste
1 1/2 pounds ground lamb
2 medium Yukon Gold potatoes, cubed
3/4 cup plain yogurt
3/4 cup whole milk
3/4 cup frozen peas
Hot cooked rice
1/2 cup chopped cilantro

1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste.
2. Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes.
3. Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like.