Somerhill Skylark

Skylark, 6 month old registered opal French Angora doe.
Her sire is GrCH Montour's Blue Skies and dam is Somerhill Fargo.
She is the only French Angora I have.

Somerhill Arizona

Arizona, 5 month old chocolate Satin Angora doe with 1 leg. 
Her sire is Ladue's Silverado, and dam is GrCH Somerhill Saraid.
She is one of the few angoras I will be keeping.  

Upper Crust Rabbit

2 c shredded cooked rabbit
1/4 c chopped green onion
1 c chopped heirloom tomato
1 c chopped sweet pepper - whatever is your favorite. 
5 slices Italian bread
1.5 c milk
1 cup sour cream
1/2 c mayonnaise
8 oz shredded sharp cheddar
salt to taste

Layer rabbit, onion, & 3/4 of the cheese.  Cut bread into triangles and lay in rows across the top of the casserole.  Spread remaining cheese on top.   Mix together sour cream and mayo, then add in mix and salt.   Slowly pour over casserole, soaking into the bread.  Add more milk sparingly if needed to moisten bread, paying attention to the corners and edges.

Bake at 375 for 25 minutes, or until bubbly and browned on top.

NOTE:  I cooked 3 rabbit quarters in crockpot with a small amount of BBQ sauce - just enough to flavor the meat.  I used organic raw milk cheddar and fresh bread from our local farmers market vendors.  All the veggies came from the market, as well. 

Ram #941

This is one of the triplets that was born on Easter weekend - remember the basket full of lambs I posted? All 3 of the triplets have grown out and are among the largest lambs we have. We are retaining his sister in our flock.  He is also for sale, available for breeding this fall.

He is out of Somerhill Ilse, who is Carryhouse R1, Loyalty, and Laird bred. 

His sire is Somerhill Xcel, a son of Llwygy X1 E+ out of a Jamie/Laird ewe. 

Ram #968

This guy (#968) is one of two ram lambs we are offering for sale this fall. He is a single out of an older ewe who normally twins. She is our largest framed ewe, and he takes after her in that regard. I'd guess him at 140# at 5.5 months of age. He is heavier boned and lighter, finer fleeced that the triplet ram.

 

His dam is Somerhill Adagio, who is Laird/Jamie breeding out of my "Belle" line.  His sire is Somerhill Xcel, who is also out of Adagio, sired by Llwygy X1 E+

Lamb & Sweet Potato Bake

2 pounds lean lamb shoulder, cut in 1-inch cubes
1 can (13 3/4 ounces) chicken broth, or 1 3/4 cups
1 can (4 ounces) sliced mushrooms
2 teaspoons salt
1/8 teaspoon pepper
3 medium sweet potatoes, peeled and cut in 1-inch cubes
1 pound fresh trimmed and cut green beans
1 T plus 1 teaspoon cornstarch
2 T water

 Brown lamb in a large heavy skillet; place in a greased 2 1/2-quart baking dish. Drain off fat in skillet; stir in chicken broth, mushrooms with liquid, salt, and pepper. Bring to a boil; pour over lamb in baking dish. Stir in sweet potato cubes and green beans. Cover and let stand for 30 minutes. Bake at 350° for 1 1/2 hours, or until meat and vegetables are tender. Stir together cornstarch and water; stir into liquid in casserole. Bake, uncovered, stirring once, for 8 to 10 minutes longer, or until gravy is thickened.

Crockpot Rabbit Cashew

1 lbs rabbit strips

1/2 cup cashews
1 garlic clove, minced
4 T rice wine vinegar
2 T brown sugar
1 T cooking oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 T ketchup

Combine flour and pepper in large Ziploc bag. Add rabbit. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown rabbit about 2 minutes on each side. Place rabbit in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over rabbit. Cook on LOW for 2 to 3 hours. Add cashews and stir. Serve over rice.

Lamb Curry

1 1/4 pounds lean boneless lamb, cut in small cubes
1/2 cup chopped onion
1 clove garlic, crushed
2 cups beef broth
2 cups applesauce, unsweetened
1/2 teaspoon salt, or to taste
1 1/4 teaspoons curry powder
1 tablespoon cornstarch
1 tablespoon water

In a saucepan over medium heat, combine lamb, onion, garlic, beef broth, applesauce, salt, and curry powder. Cover and bring mixture to a boil. Reduce heat to medium-low. Cover and cook for about 1 1/2 hours, or until meat is tender. Add more beef broth or water if necessary. Combine cornstarch with the 1 tablespoon water; stir until smooth. Stir cornstarch mixture into the lamb mixture and continue cooking until thickened, stirring constantly.