Did you know that the history of the domestic sheep can be traced back as far as 11,000 BC? In fact, sheep are thought to be the first animal to truly be domesticated and raised by humans. Sheep have played a major role in cultures as resources for food, milk, and clothing. Last month we shared the value of Minnesota Grown natural fibers as clothing options to get you through a Minnesota winter. This month we looked deeper into the sheep industry as a source for tender, tasty meat.

Lamb, hogget, or mutton are all terms that you may hear referring to the meat from sheep. Lamb is used as the term to refer to a sheep in its first year and produces the most tender, mild flavored meat while hogget and mutton refers to the meat of older animals which will be stronger in flavor. Many countries prefer the strong taste of mutton to lamb, but Americans like the mild meat best!

The Minnesota Grown Directory lists 44 producers of high quality local lamb products to choose from. If you have never had lamb before, now is an excellent time to try it. Some of our Minnesota Grown members offer meat CSA shares that may be the perfect option to dip your toes in the water.

Enjoying Minnesota Grown Lamb

MARCH 2015 www.minnesotagrown.com

Photo Courtesy of Recipe Finder

Minnesota Grown- Pick of the Month MARCH

One such member is The Lamb Shoppe & Wellness Center in Hutchinson, Minnesota. Doug Rathke and Connie Karstens have been partners in the business since they were married in 1986 and their farm is now home to over 500 sheep and other livestock. Doug and Connie ensure a quality product by utilizing a USDA inspected processing facility located on their property. All of their lamb is cut and packaged at their facility. It is packed to precise standards of cutting, trimming and presentation to insure the finest in freshness and taste. To create specialty lamb cuts with exceptional eating quality, they have received meat cutting training from the nation’s top lamb experts as well as from the British Meat and Livestock Commission. They have incorporated the best ideas from both sources. You may even recognize their name from the Minnesota State Fair, as they sell their product in the Food Building!

Doug has also represented the USA Shearing Team for the Golden Shears World Sheep Shearing Championships in 1996, 1998, 2003, 2005, 2008 and 2010 as he competes in hand blade shearing, machine shearing, and

wool handling. He has competed across the world – very cool!

Photo courtesy of The Lamb Shoppe & Wellness Center, Hutchinson, MN

Why lamb? Doug and Connie definitely know their sheep! When asked why lamb is a good choice for any meal, they shared that “the delicately flavored meat is ideal for any situation, from an outdoor barbecue to an elegant dinner. Lamb is easy to prepare and incredibly versatile, lending itself to broiling, roasting, braising, grilling, stir-frying, sautéing or stewing.” Connie also has a master’s degree in Biology and Science in Nutrition Education and as a Herbalist and Health Educator she shared with us the health benefits of eating lamb. The meat is very nutritious and is rich in iron which helps keep blood healthy as well as vitamin B12 – something most people could use more of! She also shared that there is one type of fat you don’t

Meet the Farmers

Doug Rathke & Connie Karstens

from

The Lamb Shoppe & Wellness Center

Hutchinson, MN

“We got started in 1986 when we were married. We both had a background in the sheep industry and raised sheep on our farm. People enjoyed seeing them grazing in our pastures and stopped by more than once asking for lamb chops! It just made sense to get into the business.” “About 25 years ago we saw an ad asking for applicants for MN State Fair vendors. I knew they didn’t have lamb, and that they should… so why not us? We applied and were accepted, and have been there ever since!”

Minnesota Grown- Pick of the Month MARCH

want to cut back on: omega-3 fatty acids, and lamb is an excellent source! Of all meats, lamb is the easiest to digest and its blend of nutrients can help prevent health issues like cancer and heart failure. Sounds good to us!

Whether you are looking for a fresh, light and imaginative entrée, a trendy ethnic meal, exquisite hors d’oeuvre, or a festive holiday dinner, lamb is an excellent choice to create your signature dish. Lamb meat is a popular option in dishes specific to cultures like Mediterranean, Greek and Middle Eastern and can make for a fun theme night. Lamb is easy to prepare, but the following tips will help to create the best dish.

While cuts like the rack and chops are most popular, Connie shared with us that it’s hard

not to love them all. She specifically enjoys shanks – a slow-roasting cut that is full of flavor! Cooking with Lamb:

Grill: For a taste of the outdoors, grilling your lamb is an excellent option. Grilling means putting the food directly over the heat source—straight on the grill of your charcoal, gas or electric grill. The high heat of grilling sears the surface of lamb, creating tender meat with a flavorful crust. Keep your ingredients simple and fresh, and make sure you prepare before you start cooking.

It’s best to sear your meat quickly on both sides to start. After this, resist the urge to flip too often, as this will dry your food. Flip only once and avoid pricking your food to keep juices in.

Quick and easy, grilling is ideal for a variety of lamb cuts, such as loin chops, shoulder chops, rack and rib chops. Butterflied leg of lamb is wonderful grilled whole with the hood down, or cubed for kabobs or ground for burgers. Lamb’s sweet, mild flavor needs just a touch of salt and pepper. However, if you want to add a burst of flavor, marinate in wine and seasoning or add a spice rub just before grilling.

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Photo Courtesy of ivanshaw.com

Minnesota Grown- Pick of the Month MARCH

Broil: Broiling and grilling are very similar in that food is cooked directly with high heat, but broiling is done in an oven. Broiling is an excellent alternative if a grill is not available or if you are preparing your meat during the cold Minnesota winter. If broiling chops, loin or rack, season lightly, preheat the broiler to medium-high and

place a drip tray underneath. Broil, turning and brushing with marinade or oil, until medium-rare or cooked as desired. A rotisserie that continually moves a large piece of meat produces the most even cooking.

The broiler in your oven also has other uses. When oven roasting a leg of lamb, dust with brown sugar or honey and turn on the boiler for the last 5–10 minutes to make a crisp, caramelized crust. Or finish a rack of lamb under a hot broiler—delicious with a golden brown cheese crust melting into the tender meat, or a crisp breadcrumb and herb mixture. Yum!

Roast: Roasting is one of the easiest and most delicious ways to prepare lamb. Roasting is a dry heat cooking method often used for large, tender cuts of meat. Lamb is roasted at 350–375°F until medium-rare or an internal temperature of 130–140°F. Slow roasting creates a rich flavor and melt-in-your-mouth texture. Place in an oven at 250–300°F in a pan of flavorsome liquid and cook for 3–4 hours.

Roasting is also great for rack of lamb, especially when you add a crust—just cook on a high heat (375–425°F) for 13–15 minutes or until browned. You could also sear the meat first to help seal in the juices and create a crisper crust. Remember, whole legs and racks are most tender roasted medium-rare and will continue to cook when taken out of the oven, so remove before reaching the desired doneness, and allow to rest for 5–10 minutes before slicing and serving.

Braise: For melt-in-your-mouth, flavorful lamb, braising is an ideal way to prepare your dish. This is a good idea for diced leg of lamb, shoulder chops and shanks and brings an aromatic depth to lamb meat.

You can cook the whole meal in one dish and be creative with your seasoning. Sear meat in oil with vegetables and seasoning, then add enough liquid to cover and place in a moderate oven to braise until tender and richly flavored. Lamb is usually braised at 350–375°F, but you can also cook it long and slow at 250–300°F for a real comfort dish.

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Photo Courtesy of The AWW Cooking School, ACP Books

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Minnesota Grown- Pick of the Month MARCH

Stew: Stewing is one of the oldest methods for cooking a delicious, warm meal for your family. It is the essence of comfort food! It’s easy and sends delightful aromas throughout the house. You can stew whole shoulder chops with creamy sauces, Italian-style tomato bases or light vegetable broths. Diced leg of lamb and shanks surrounded in stock, wine, vegetables and seasoning for an hour or two for that soft, fall-off-the-bone texture and rich flavor are also an excellent option. Stewing is also great for traditional, Mediterranean and also Asian flavors. Stews are perfect for sinking into a bed of mashed potatoes, polenta, rice or pasta.

Sauté the meat in a pan to sear it with vegetables over a medium heat, add your chosen liquid and flavorings, reduce heat, cover and simmer on the stove top until meat is tender.

Pan-Frying and Sautéing: Pan-frying (and sautéing) makes the most of lamb’s deliciously mild, sweet flavor, tender texture and variety of cuts. Pan-frying takes just minutes and is perfect for cuts such as loin and shoulder chops, rack, loin fillet and ground or sliced leg of lamb. Add lots of flavor effortlessly by marinating the meat, adding a spicy crust or finishing the pan with a splash of wine, stock or juice to make a sauce.

Simply fry seasoned chops for 3–4 minutes each side to serve over a bed of leaves with roast potatoes. Grind lamb in your food processor to make designer burgers or filling for a burrito or taco. Remember to always preheat your pan and keep the lamb medium-rare for the most tender, moist cut.

Stir Fry: Stir-frying differs from pan-frying in that ingredients are usually cut into pieces or strips that are stirred for even cooking. It is simple and offers lamb lovers the opportunity to experiment with many flavors. For a quick evening meal, stir-fry thin slices of leg or loin for just a minute or two on high heat with seasonal vegetables, and finish with a splash of soy and sherry. Mix with noodles for a great oriental dish!

Try any or all of these cooking techniques using meat from Minnesota Grown producers for the freshest taste!

Photo Courtesy of Love Food

Photo Courtesy of Beef and Lamb.com.au

Photo Courtesy of Taste.com.au

Minnesota Grown- Pick of the Month MARCH

How can I purchase lamb direct from a Minnesota Grown producer?

1.) Make a connection with a local sheep producer near you that sells direct to their consumers. Visit the Minnesota Grown Directory online to find a producer based on town, zip code, or by browsing the map! Buying local meat offers a unique opportunity to build connections to both the farmer and processor.

2.) Next, decide on the amount of meat you are interested in. Some producers, like The Lamb Shoppe and Wellness Center, sell retail cuts directly from their farm or at a local farmers market, but each producer can be different in the way they handle orders. Other producers and processors market livestock as: whole animals, half, quarters, sides, or sometimes even smaller fractions of the animal.

3.) Chat with the local producer about their offerings. Each producer is unique, so don’t be afraid to reach out and ask the producer what their quantity options are. It is important to be comfortable with your producer and processor of choice- go ahead and ask questions, this is the beauty of working one on one with your farmer.

4.) Bring home your locally raised lamb and enjoy!

Photo courtesy of The Lamb Shoppe & Wellness Center, Hutchinson, MN