This summer has continued to fly by, leaving us busy with activities and family time, as well as haying and fencing among other tasks! I wanted to share a few ideas for how to prepare lamb!
We have 100 ewes we lambed out this season. We have 3 rams and 1 clean up ram. We began our journey with 21 ewe lambs back on August 4 of 2019. Our farmstead was established in 1896 by my husband’s great grandfather. We actually still operate out of the original barn built in 1918.
Our sheep are raised almost wholly for meat production. We have done lots of research and found that lamb is a very sought after meat! Our sheep are a hair sheep breed which means they do not have wool but a hair coat that grows in the fall and sheds in the spring. Wool breeds have lanolin in their wool which can contribute to a stronger, gamier flavor of meat. Ours being a hair breed makes the lamb meat very tender and wonderful with a milder flavor. If you have had lamb before and thought the flavor or taste was very strong I would urge you to try some from a hair breed and see if you notice a difference for yourself.
My number one tip would be to invest in a few great cast iron skillets. I must admit, before meeting Lance [husband] I had never used one before! They are so wonderful and bring out the best flavor! I leave the seasoning to him [the pans] after meals though. As you know, or maybe don’t know, there isn’t a need to wash them with soap! Oil is your best friend when a cast iron is involved.
The best advice for all lamb would be low and slow heat! Lamb can be picky and you can overdo it if you’re not careful. It isn’t for a rushed meal, I will say that. There are many ways to cook lamb; roasting, smoking, grilling or braising are just four ways. I have heard some like to use the instant pot or slow cooker as well!
Lance made a honey glaze for some ribs one night! It was so great. He has also seared lamb chops, just a few minutes on each side, as well as baked them in the cast iron. Our customers have grilled leg of lamb on the grill and used stew meat in soups among other ways.
We enjoy cooking our lamb simply with salt and pepper for seasoning. Other seasonings that pair well with lamb could be rosemary, oregano, basil, mint, sage and thyme.
Honestly a few platforms online have been a “go to” for any and all things while cooking with lamb. Our loyal customers love our product and tell us it’s some of the best lamb they’ve tasted. My best advice is to read up a little and experiment with flavors and cuts. You can find many different recipes including Lamb Pizza, Lamb Burgers, Grilled Lamb Kabobs, Braised Lamb Shanks and Lamb Gyros on the American Lamb Board website. www.americanlamb.com.
Eat more lamb. You won’t know how great it is until you try it, right?! Your support of local family farms and farmers is so important. Family ranches really do make the world go round and provide clean, homegrown lamb from ranchers you can trust and rely on. Your business and support mean the world to the littlest of family ranches. Please share and follow our page. Spread the word about lamb and our family owned business!
Our website is launching soon! Until then, our email is myrvikfarms@gmail.com or find us on Facebook at myrvikfamilyfarms. We would love to talk about lamb with you and personally answer any questions you might have!
(Note from the Editor: This will be Kelly’s final column for the Devils Lake Journal, FOR NOW! She has asked to take a break but says she hopes to come back as a contributor after a well-deserved break for the late summer/early fall. I personally have learned so much from her columns and want to find their farm north of DL, try some of their lamb and visit them sometime soon! Look for more from Kelly in the near future (we hope!) — Louise Oleson, editor DLJ)
