The Fragrance of Lamb Stew

The forecast is ominous:  an Arctic air mass is about to descend, straight from the North Pole, bringing the coldest temperatures we have had all winter and that should kick up lake effect.  A term quite familiar to West Michiganders, it simply means “Snow.”

With dinner in mind, I think about soups and stews.  Which one will warm the body and feed the soul?  It needs to be something fragrant, delicious, and you know me by now, boring will never do.  So I walk to the freezer, pull out a package of lamb stew meat and with a few magical ingredients, turn it into something that rises to the occasion.   How am I able to do this?  Simple.  Last summer we raised a freezer lamb from which I can now create any number of flavorful dishes.  And you know what?  Three other customers are doing the same thing with lambs that we raised just for them.

Does this leave you longing for lamb yet?  Good, because it’s time to start thinking ahead.  We are ready to starting counting our sheep–at least those we will be raising this year–and we would love to raise one for you.

The process is simple. Contact me and pay your deposit which covers my purchase of your lamb.  I will raise and graze it for you.  In September, you pay the butchering costs and the balance of my fee (based on price per pound, hanging weight, according to current market prices), and pick up your meat.  You will work directly with the butcher to create a freezer-ready package that is perfect for you and your family.  Just imagine:  American, grass-fed, lamb in your own freezer!  How nice is that?

I’m sure you have questions, so be sure to contact me either by email or phone call.  Just remember that we start our lambs by the end of March–a date that will be here sooner than you think. In the meantime, just to tempt you further, here’s the recipe I discovered from American Lamb’s website for the most delicious lamb stew we’ve ever tasted.