Author: Solace Farmer

We raise Finnish Landrace Sheep (Finnsheep), Boer Goats, Hereford cross cattle, and Duroc/Hampshire Pigs. Our Animals are part of our everyday life as well as our livelihood. We are located in the Pacific Northwest at the edge of the ponderosa forest just west of the Rocky Mountains near Spokane, WA. Our farm is based on the concept of holistic farming and permaculture. We raise and feed all our animals organic hays and grains grown by ourselves and other small family farms in our community. This farm produces Fiber for spinning, felting and weaving. We also sell handspun yarns and do custom spinning for your projects as well as create artisan made items from our hands to your home. We are a family committed to the agricultural concept of the FAMILY FARM being the best way to produce the products our society needs while being careful stewards of our environment and good caretakers of the animals entrusted to our care. We breed and sell quality seed stock from our farm with special discounts for 4H and FFA members. Please email with any questions about animals available for purchase or if you experience any difficulty with this site.

Peri-Peri Rack of American Lamb with Stywe Pap, Spinach and Roasted Tomato Relish

INGREDIENTS

FOR THE LAMB:

1/4 cup olive oil

1 teaspoon African birds eye chili powder

2 teaspoons salt

1 clove garlic, sliced

1 ounce ginger, peeled and finely minced

1 rack of American Lamb, frenched

FOR THE ROASTED TOMATO RELISH:

2 large tomatoes, rinsed and quartered

1 medium onion, sliced

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon red pepper flakes

FOR THE STYWE PAP:

1/2 cup old-fashioned grits (ground white hominy)

1-1/2 cups water

1 tablespoon butter

salt and pepper to taste

FOR THE GREENS:

4 cups fresh spinach, or greens of your choice

1 teaspoon olive oil

salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees F.

For the lamb, add olive oil, chili powder, salt, garlic and ginger to the bowl of a food processor and pulse until a paste is formed. Rub the paste all over the rack of lamb, cover and allow to stand for at least 45 minutes at room temperature.

Meanwhile, prepare the relish: Place tomatoes and onion on a small baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and place in the oven. Roast for 20-25 minutes until soft, remove from oven and add to the bowl of a food processor with red wine vinegar, sugar and red pepper flakes. Pulse 6-8 times, transfer to a bowl and set aside.

Prepare the grits by bringing water to a boil in a medium saucepan. Add grits, reduce heat to low and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat and add butter. Season to taste and keep warm. The grits will thicken upon standing but they are meant to be that way, just fluff with a fork before serving. If you prefer, add 1/3 cup water to make them thinner.

Increase the oven temperature to 450 degrees F and roast the lamb for 20 minutes (rare) or 25 minutes (medium rare). Remove from oven, cover with foil and allow to rest for 10-15 minutes.

While the lamb is resting, add olive oil to a skillet over medium heat and sauté spinach until wilted, 2 minutes.

Slice lamb, place grits, relish and greens on the plate and top with individual ribs.

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Goat in the Kitchen

close up photo of a grilled lamb chops

Goat meat or goat’s meat is the meat of the domestic goat. The common name for goat meat is simply “goat”, though meat from adult goats is referred to as chevon, while that from young goats can be called capretto, cabrito or kid. In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, “mutton” is used for both goat and lamb meat

Goat accounts for about 6 percent of red meat consumption worldwide, with the annual per capita consumption for goat weighing in at 1.7 pounds

Various cuts of raw meat arranged on a wooden cutting board.

Goat meat is rich in dietary potassium; 100 g of goat meat has about 385 mg of potassium. Potassium has a role in stabilizing heart rhythms too.

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About 100g of goat meat has only 82 mg of sodium. The low-sodium content of goat meat helps in regulating blood pressure and reduces the chances of developing pulmonary hypertension.

Wikipedia

Various cuts of raw meat displayed on trays in a butcher shop.

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Fig- Stuffed Boneless Leg of Lamb

Home Grown Food

INGREDIENTS

  • 4 pounds boneless leg of American lamb
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 3 tablespoons lemon juice
  • 1/2 teaspoon nutmeg (optional)
  • 1 cup mixed herbs combined (parsley, mint, thyme)
  • 2/3 cup olive oil
  • 5 tablespoons crumbled feta cheese
  • 7 Orchard Valley Choice Mission Figs
  • 3 tablespoons pistachios

DIRECTIONS

Preheat the oven to 400 degrees F.

Start by making the marinade.

In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).

Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients. 

Add the feta cheese, pistachios and the figs. 

Process the filling in the food processor until it’s chunky.

Take your boneless leg of lamb and place it on a piece of parchment paper.

Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side. 

Spread the filling evenly all over the other side (the inside). 

Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.

Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.

Place the lamb in the oven and right away drop the temperature to 350 degrees F.

Roast the lamb uncovered for about 50-60 minutes. Use a meat thermometer and make sure the internal temperature is 145 degrees F for medium rare, then let the lamb rest for at least 3 minutes before slicing.

Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.

A platter of sliced, seasoned meat garnished with lemon slices and herbs, served over a bed of rice, surrounded by dates and a bowl of nuts, with pink flowers and a fabric napkin in the background.
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Shepherd’s Pie

Home Grown food

INGREDIENTS

FILLING

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and finely chopped
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 pounds ground American lamb
  • 1- 1/2 tablespoons Worcestershire sauce
  • 2-3 tablespoons tomato paste
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 teaspoon red pepper flakes
  • Pinch of nutmeg
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup beef broth
  • 1 cup frozen peas
  • 1/2 cup frozen corn

TOPPING

  • 3-4 large potatoes, peeled and cut into chunks
  • 1/2 cup heavy cream, warmed
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt (more or less, to taste)

DIRECTIONS

Heat the olive oil in a large cast iron pan over medium low heat. Add the onions and saute until they begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds more.

Add the carrots to the onions and cook for another 5 minutes. Transfer the vegetables to a plate or just push off to one side of the pan.

In the same pan, add the ground lamb, breaking it up with a wooden spoon. Season with the salt and pepper, then mix the lamb with the vegetables and cook, stirring and continuing to break up the chunks of meat frequently, until the lamb is browned, about 10 minutes.

To the lamb and vegetable mixture, add the Worcestershire sauce, tomato paste, rosemary, thyme, red pepper flakes, and nutmeg. Stir to combine. Sprinkle with the flour, then stir in to the meat mixture until evenly dispersed, cooking for 1-2 minutes.

Add the beef broth and cook for 3-5 minutes until most of the liquid is absorbed. Then stir in the frozen peas and corn. Remove from heat and let cool while working on the mashed potatoes. Either leave in the cast iron pan, if it is oven safe, or transfer to a square baking dish.

Place the potatoes in a large pot with enough salted water to cover them by about an inch. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender enough to be easily pierced with a fork. Drain well.

Add the warmed cream, butter, and salt to the potatoes and mash using a potato masher or ricer, then use to top the shepherd’s pie filling in either the cast iron pan or a square baking dish, spreading to the edges and leaving craggy swirls on top instead of smoothing out.

Bake for 45 minutes at 375 degrees F until hot all the way through and the mashed potatoes on top have nicely browned spots in a few places. You may want to place a pan under it in case any filling drips out. Let cool for 10-15 minutes before serving.

Close-up of a spoonful of shepherd's pie taken from a cast iron skillet, showcasing layers of mashed potatoes, ground meat, and vegetables.
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Lamb Dumplings in Spicy Ginger Broth

INGREDIENTS

  • 1/2 pound ground American lamb
  • 1/2 cup minced mushrooms (crimini or button)
  • 1 Tablespoons fresh grated ginger
  • 2 cloves garlic, minced or grated
  • 1 Tablespoon low-sodium soy sauce
  • 1 green onion, minced
  • Salt and pepper, to taste
  • 1 package fresh wonton wrappers
  • 1/4 cup sesame seeds
  • 2 Tablespoons vegetable oil

Broth

  • 1 Tablespoon sesame oil
  • 2 medium shallots, thinly sliced
  • 1 Tablespoon fresh grated ginger
  • 4 cloves garlic, minced or grated
  • 1/4 cup low sodium soy sauce
  • 3 cups low sodium chicken broth
  • 2 Tablespoons rice vinegar
  • 1-2 Tablespoons chili oil, for serving
  • Green onions, sliced, for serving

DIRECTIONS

In a medium bowl, combine the lamb, mushrooms, ginger, garlic, soy sauce, green onions, and a pinch of salt and black pepper.

To assemble: Add about 1 teaspoon lamb filling to each wonton wrapper. Brush water around the edges of the wrapper then fold the edges up around the filling and pinch to seal. Add sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.

Heat 1 TBSP sesame oil in a medium pot over medium-high heat. Once hot, add the shallots and cook until softened, 3-4 minutes. Add ginger and garlic and cook another minute, until fragrant. Add the broth, soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.

Heat 2 TBSP vegetable oil in a large skillet set over medium-high heat. Once hot, add the dumplings and cook until the bottoms are golden brown, 4-5 minutes. Carefully add 1/4 cup water to the skillet, and cover immediately. Reduce heat to medium-low and let the dumplings steam for 5-6 minutes*.

Ladle broth into bowls and top with wontons, green onions and chili oil. Enjoy!

*Note: USDA recommends cooking ground lamb to 160 degrees.

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