Homegrown lamb roast, homemade bread, raw butter from cow, home-brewed mead. . .

That is how it's done.

I need a dancing guy wearing overalls...

What time is dinner?

Ribs: Low and slow


Recipe please?

Slow cook it if you are not sure but you sound dim so invest in a magnifying glass.

Who can raise animals but not cook them?

Rhetorical question.

I've no need for answers.

LOL - Well, I was hoping for some details like, favorite seasonings or sauce, and are lamb ribs different than beef for temp and time requirements?

But here you go on the Apple Sack. This is a mead (honey and fruit) and tastes slightly reminiscent of a strong cider. It's nice with a sharp cheese. I actually like it as a desert wine because it is slightly sweet.

Apple Sack
Makes 5 gallons

3 gallons fresh pressed apple juice
1 gallon fresh pressed pear juice
1 gallon plus two cups of raw honey dissolved in 1/2 gallon of water.
5 cups fresh squeezed orange juice
1 teaspoon tannin
4 teaspoon pectic enzyme
4 teaspoon acid blend
4 teaspoon yeast nutrient
1 package of Montrachet wine yeast
15 black peppercorns bruised or crushed
10 cloves
3 Tablespoons of cinnamon powder
1 teaspoon cardamom pods
3 Tablespoons fresh grated ginger root.

Mix all ingredients together inisde a primary 6 gallon fermentation bucket and attach airlock.
Let sit at room temperature for one week. Keep an eye on the bubbles coming from your airlock, make sure the airlock has water.
Siphon into a five gallon glass carboy. Avoid siphoning the sediment by putting a mesh or cloth around the end of your siphon.
Squeeze out the sediment and strain it and add the liquid to the carboy.
Attach airlock to carboy secondary and let it sit for about 3 months. Check every now and then to make sure there is still water in your airlock. When it has stopped bubbling and about three months has passed, siphon again into another clean carboy.
Let sit for one more week - to clarify.
Siphon into bottles and cork.

Let age for about a year. Enjoy!

This is a really great treat. Friends and family beg for it.:-)

Whenever I need to find a recipe Allrecipes.com has almost everything I can think of and the best part is you can search by either the dish or by the ingredients.

Be sure to read the comments from other cooks and then adjust the recipe according to your taste preferences.
Putting in "lamb ribs" on Allrecipes.com I got the following:

[link to allrecipes.com]

That's really cool you grew your own lamb. Was it hard to do, expensive tell us about it? I raise some of my food in my garden in the summer I absolutely adore it nothing like walking out to the garden and picking spinach getting an egg out of the chicken coop and cooking breakfast just love it. Am looking forward to moving to the country so I could do more

Wow, thanks. That honey and wine recipe looks great - although it's definitely not "low and slow"... more like "high and fast." I'll look through a bunch of them and get an overall idea of the right temp. . .

I was hoping for a picture to drool over.

Can't beat homemade from scratch food like that.

Last Edited by Squatch on 01/11/2017 12:00 AM

Sounds good. Why is lamb so damn expensive?

Hey, yeah. . . it was our first year with sheep. They are pretty low maintenance and don't eat much, so basically, they are cheap meat.

We have raised cows for years, and I really love our Jerseys, but my daughter wanted sheep. We butchered our first lamb at 10 months, and the meat was perfect. The roast was so tender. . .

The one thing you have to watch out for with sheep is not giving them too much rich food. . . they bloat easier than cows. And they're kind of like kids - they need you to talk to them, move slowly and have a routine. They like a schedule for feeding and grazing. They are friendly and loyal, and very easy to slaughter and butcher in comparison to a cow.

Yes - chickens are awesome too - after trying several breeds we have ended up liking Orpingtons because they keep raising chicks and we haven't needed to buy more since we got the Orps.

Good luck with your farm - I hope you move to the country soon!

Oh, I forgot ducks - speaking of delicious, easy, cheap to raise meat. Ducks are great. They grow to full size quickly, in about five months. They are hilariously friendly and keep the mosquitos down better than anything we've tried so far. The meat is better than chicken (we think) and is great with a lemon-butter-garlic sauce.

take lam chops, debone, mix marsala, smoked paprika, garlic, salt, old bay, fresh onion, turmeric, other indian spices cook and serve over rice, very good.

That would probably work with anything.

Friendly and loyal...unlike you

It does sound awful out of context! But it isn't.

When you live with nature, you see the coyotes hunting the rabbits, the mountain lions hunting deer, and you become aware of your own temporality and need for nature to keep working.

You learn to be responsible with the lives that are in your hands - kind, aware, and skillful when it comes time to kill and eat.

That lamb had one heck of a great life on this farm. My son shot two wild dogs and a coyote to keep him alive for the ten months he enjoyed with the herd.

And you don't know how to cook?

Homegrown lamb roast, homemade bread, raw butter from cow, home-brewed mead. . . and some homegrown lovin' from his homegirl... and he's real good...

LOL - yes, he is.