Great Resource for Shepherd and Goatherders!
From Melinda Ellison
Hi all, I’m the Extension Sheep Specialist with the University of Idaho. Myself and a team of sheep and goat specialists from Idaho, Wyoming, and Utah have teamed up to host a monthly sheep and goat webinar series, where we invite other experts to present on time-relevant topics. I’d like to invite you all to join us for our next one on Wednesday, February 9, 2022. Register here: [https://uidaho.zoom.us/…/regi…/WN_fWiLWKvuS2-dx3AJnWotNw](https://uidaho.zoom.us/webinar/register/WN_fWiLWKvuS2-dx3AJnWotNw?fbclid=IwAR0fRlu_IZA_V6JJhuFQ6TfafhIW43ivpOzl9MAOoZTVqY9ZrhMfvXJLROk)
We have also posted all of our past webinars to our YouTube channel, so please check us out! [https://www.youtube.com/channel/UCGrmjYNXPVwf-V-VeZYfFnQ](https://www.youtube.com/channel/UCGrmjYNXPVwf-V-VeZYfFnQ?fbclid=IwAR3hnaZXicMGWtvGO5t01xOKMUzvh96Gk30UF5WPj1VrlLik-REdARNgGGw)
Encouragement is Essential
I am passionate about Farming and often feel I should spend less time talking and writing about it .
I have to remind myself why I go beyond living the farm life to sharing it. The following is a note I recieved:
” You were one of the people who helped me keep pushing the first time. When you told me that it takes at least 5 years to feel like you have something started. And you were right!
Unfortunately I lost most of what we had built but, God is so good and we have a second opportunity to do it again and better with more knowledge, wisdom and much better teamwork!
I keep hearing your words, 5 years, just keep going! ❤️
Thank you for your words of encouragement” -Rebecca Cummins
I love to hear of your challenges and successes!
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and finely chopped
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 pounds ground American lamb
- 1- 1/2 tablespoons Worcestershire sauce
- 2-3 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 teaspoon red pepper flakes
- Pinch of nutmeg
- 2 tablespoons all-purpose flour
- 1 1/2 cup beef broth
- 1 cup frozen peas
- 1/2 cup frozen corn
- 3-4 large potatoes, peeled and cut into chunks
- 1/2 cup heavy cream, warmed
- 1/4 cup butter, melted
- 1/2 teaspoon salt (more or less, to taste)
Heat the olive oil in a large cast iron pan over medium low heat. Add the onions and saute until they begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds more.
Add the carrots to the onions and cook for another 5 minutes. Transfer the vegetables to a plate or just push off to one side of the pan.
In the same pan, add the ground lamb, breaking it up with a wooden spoon. Season with the salt and pepper, then mix the lamb with the vegetables and cook, stirring and continuing to break up the chunks of meat frequently, until the lamb is browned, about 10 minutes.
To the lamb and vegetable mixture, add the Worcestershire sauce, tomato paste, rosemary, thyme, red pepper flakes, and nutmeg. Stir to combine. Sprinkle with the flour, then stir in to the meat mixture until evenly dispersed, cooking for 1-2 minutes.
Add the beef broth and cook for 3-5 minutes until most of the liquid is absorbed. Then stir in the frozen peas and corn. Remove from heat and let cool while working on the mashed potatoes. Either leave in the cast iron pan, if it is oven safe, or transfer to a square baking dish.
Place the potatoes in a large pot with enough salted water to cover them by about an inch. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender enough to be easily pierced with a fork. Drain well.
Add the warmed cream, butter, and salt to the potatoes and mash using a potato masher or ricer, then use to top the shepherd’s pie filling in either the cast iron pan or a square baking dish, spreading to the edges and leaving craggy swirls on top instead of smoothing out.
Bake for 45 minutes at 375 degrees F until hot all the way through and the mashed potatoes on top have nicely browned spots in a few places. You may want to place a pan under it in case any filling drips out. Let cool for 10-15 minutes before serving.
Fig- Stuffed Boneless Leg of Lamb
- 4 pounds boneless leg of American lamb
- 1 1/2 teaspoons salt
- 2 teaspoons black pepper
- 3 tablespoons lemon juice
- 1/2 teaspoon nutmeg (optional)
- 1 cup mixed herbs combined (parsley, mint, thyme)
- 2/3 cup olive oil
- 5 tablespoons crumbled feta cheese
- 7 Orchard Valley Choice Mission Figs
- 3 tablespoons pistachios
Preheat the oven to 400 degrees F.
Start by making the marinade.
In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).
Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients.
Add the feta cheese, pistachios and the figs.
Process the filling in the food processor until it’s chunky.
Take your boneless leg of lamb and place it on a piece of parchment paper.
Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side.
Spread the filling evenly all over the other side (the inside).
Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.
Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.
Place the lamb in the oven and right away drop the temperature to 350 degrees F.
Roast the lamb uncovered for about 50-60 minutes. Use a meat thermometer and make sure the internal temperature is 145 degrees F for medium rare, then let the lamb rest for at least 3 minutes before slicing.
Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.