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COOKING at CLEAR SKIES SHEEP COMPANY

  • Lamburger ~ Julia Child ~
  • Lamb Chile with Beans
  • Rhubarb Pie
  • Stuffed Leg of Lamb

Lamburger

~ Julia Child~

  • 1/3 cup rice
  • 2/3 cup chicken stock
  • 1 cup minced onion
  • 2 Tbs butter
  • 1 egg
  • 1 clove garlic (optional)
  • 1 pound ground lamb
  • 1 tsp sea salt
  • Several grinds of pepper
  • Good pinch of rosemary

Simmer rice and chicken stock until tender. Sauté onions until browned in the butter. Puree the cooked rice with the sauted onions in food processor. Scrape into bowl and blend in the lamb and seasonings. Form into patties and place on waxed paper (they will be soft, do not over compact).

Makes 4 large patties 3 ½ ” across and 1 ¼” thick. Or can be made smaller down to meatball size.

Patties can be prepared in advance. Cover and refrigerate, up to 2 days, before cooking.

Film a 10” non stick skillet with olive oil and place over moderately high heat. When pan is hot, scoop patties with a turner and sauté - watch that they do not brown too much. They are done to a medium rare when springy rather than squashy when pressed with your finger. If you’re experienced, use your spatula.

Sauces are optinal. Make your favorite or try
1/3 cup dry white French vermouth
2/3 cup tomato sauce (fresh is best)
Pour excess fat out of pan, pour in wine and tomato sauce, stirring with wooden spoon for a few minutes, and bring to a boil until thickened. Spoon over patties and serve.

Lamb Chili with Beans

  • 2 pounds ground lamb
  • 1 chopped onion
  • 1 chopped green pepper
  • 3 Tbs minced garlic

Brown the lamb, drain off the grease. Add and lightly sauté onion, garlic and green pepper.

Place into crock pot, stir in:

  • 4 Tbs chili powder
  • 2 Tbs cumin powder
  • 2 bay leaves
  • 4 grinds of pepper
  • 2 tsp sea salt
  • 1 quart jar stewed tomatoes
  • 1 quart jar tomato sauce
  • 2 store bought cans tomato paste.
  • Cook 1 pound of beans (recipe follows) or use 4 cans of beans

Add beans and simmer on lowest setting, the longer the better the meld of flavors.

Good with Black beans, Kidney beans, Large white beans, or a mixture of beans, also good made with lentils.

Add more or less of the tomatoes, beans or seasonings if you prefer your chili to be juicier, thicker, milder or spicier.

Enjoy with cornbread.

To Cook your own beans ahead of time: First soak beans overnight covered with twice the depth of water, then drain and rinse, cover again with water 2” over beans, DO NOT add salt to beans. Bring to a boil, reduce heat and simmer until tender.

Rhubarb Pie

Fresh Rhubarb, a must have spring tonic is “Good for what ails you.” Enjoy this wonderful vegetable at least once before spring is over. Stores well in freezer, simply chop, measure into freezer bags and freeze.

375* 50 minutes

4 cups chopped Rhubarb placed in 9” pie shell

Sprinkle over top;

  • 1 sm box strawberry jello (can use cherry, peach or other favorite flavor)
  • 1 cup sugar
  • 3 Tbs flour
  • ½ tsp cinnamon
  • 2 Tbs butter, dotted over top

Top with crust, crimp edges together, cut (designer) air vents.
*Optional, wash crust with milk or egg whites and then sprinkle with cinnamon sugar.

Place in preheated oven, good idea to place drip ring/pan on lower rack.

Best Ever Pie Crust

  • 3 cups flour
  • 1 tsp baking powder
  • ¼ cup sugar
  • 1 ½ cups slightly soften butter

Cut into flour mixture, do not cream together, it should be a bowl of lumps and crumbs.

Whip together;

  • 1 egg
  • 1/3 cup COLD water
  • 1 Tbs vinegar (apple cider)

Then fold into flour, when it starts to ball use your hands and fold dough in, over onto itself once for each of the four directions. Divide dough in half, Flour your rolling surface and pin, pat dough slightly flat, dust lightly with flour and roll large enough to over hang your pie pan. Repeat for top crust.

Left over dough can be rolled cut into wedges, sprinkled with cinnamon and sugar, bake on cookie sheet until golden.

http://www.foodnetwork.com/recipes/emeril-lagasse/new-orleans-style-stuffed-leg-of-lamb-recipe/index.html

New Orleans-style Stuffed Leg of Lamb

Recipe courtesy Emeril Lagasse, 2003

Prep Time: 35 min
Inactive Prep Time: 15 min
Cook Time: 1 hr 20 min
Level: Intermediate
Serves: 8 servings

Ingredients

  • 1/4 pound pancetta or bacon, diced
  • 1/2 cup chopped yellow onions
  • 2 1/2 tablespoons minced garlic
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • 2 cups fine dry bread crumbs
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 5 tablespoons 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 tablespoon fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon plus 1 tablespoon Essence, recipe follows
  • 1 (4 1/2 to 5-pound) boned, butterflied leg of lamb
  • 2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.

In a large skillet, cook the pancetta 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, and 1 teaspoon of the Essence. Stir until well blended. Adjust the seasoning, to taste, with salt and pepper.

Spread the butterflied 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 and sprinkle with the remaining tablespoon of Essence. 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.

Essence (Emeril's Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.