Ingredients: 2 pounds lamb riblets 4 Tbls oil 1 large onion – chopped 1 Tbls flour 1 ¼ cup dry white wine 1 pound whole figs Salt & pepper Instructions: Cut riblets in to 2” pieces and brown in oil Add onion and cook until caramelized Sprinkle flour over top and blend well Add wine, slowly, and mix to thicken. Reduce heat Place figs in with the meat Cover and simmer one hour

Ingredients Leg of lamb (or shoulder roast) Apple juice or cider Garlic cloves, sliced thick Fresh rosemary Cut slits every 3"around roast. Insert slices of garlic, then put a small sprig of rosemary in each. Place roast in a zip lock bag, and pour a couple cups of the apple juice in bag.

We found out Saturday afternoon that our long awaited truck load of hay was gong to be heading our way. We have been trying to get this load for nearly a month now. First it was trying to find hay, then it was trying to get it hauled and delivered.

Ingredients: 1-1/2# ground lamb 4 tsp Worcestershire sauce 1 Tbls balsamic vinegar 1-1/2 tsp garlic salt 1 tsp pepper 1 tsp dried thyme leaves, crushed Instructions: Mix all together and refrigerate for at least 1 hour. Grill 4 - 5 minutes per side

Ingredients: 1/4 cup lemon juice 1/4 cup soy sauce 1/4 cup honey 1 tsp grated gingerroot 1 clove garlic finely chopped Instructions: Place chops in zip lock bag with marinade. Broil or gill lamb chops over medium heat to desired doneness.

Ingredients: Lamb shanks Italian seasoning Season salt Garlic powder Cayenne pepper (optional) Chicken bullion for broth Instructions: Sprinkle each side of shank with above seasonings. Heat heavy pan, and add oil to lightly coat. Place each shank in the heated pan and sear, browning on each side well.

Ingredients: 1 (4 to 5 pound) leg or shoulder 1 cup Dijon style mustard ½ cup oil 2 Tbls red wine 2 clove garlic – crushed 1 tsp dried rosemary 1 tsp dried basil ½ tsp dried oregano ½ tsp dried thyme ¼ tsp pepper Instructions Combine in shallow bowl or a zip lock bag, blending well. Place meat in container, cover and refrigerate 4 – 8 hours (or overnight). Great cooked on the grill or in the oven @ 325 degrees (approx 35 minutes per pound) at an internal temp of 150 for medium.

We have been questioning the force of Mother Nature this year with the wild fluctuations and dramatic scenes on television. The hurricanes, floods, drought... The canal that we and many others get our irrigation water from was washed out in April this year due to a mudslide.

Ingredients 1 - 6# bone in leg of lamb 10 leeks – tops cut off 1 cup olive oil ½ cup roasted garlic, chopped ½ cup kosher salt ½ cup coarse pepper ¼ cup chopped oregano ¼ cup chopped thyme 1 cup red wine Instructions: Pre heat oven to 250 degrees Combine the garlic, salt, pepper, oregano, thyme and olive oil and make into a paste. Rub all over the leg of lamb Blanch the leeks in boiling water for 2-3 minute. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the m...

Well, the calendar said it was really Thursday, but it sure worked out like a Monday... you know how it is. You feel that you should have just stayed in bed and pulled the covers over your head?

A very breezy day around here, means that the winds are simply awful in the valley. A vicious North wind coming through and the lambs are laying in the other side of the trees to chew on their cud. So peaceful to watch them lay and chew, without a care in the world.

We have been very fortunate that we have a lot of family involved in the animals and the day to day operations. Everyday is a new day with new events and new ways of looking at the "same ol' thing". There is a lot of talk about how interesting our daily activities are to others, things that we all may take for granted.