Volume 11, Issue 121 - December 18, 2006

Good Day,

Greetings all! I hope you all had a great weekend. My friends from the American Lamb Board are back with some great information and some awesome recipes you might just want to consider using for the upcoming holidays. Put these in your "Keepers" folder for sure. Let's get started...

About the Board:

The American Lamb Board (ALB) was created by the U.S. Secretary of Agriculture to administer the Lamb Promotion, Research and Information Order. The ALB works to strengthen the domestic lamb industry's position in the marketplace through advertising, public relations, culinary education, and retail promotions. The 13 member volunteer Board represents all sectors, including six producers, three feeders, one seedstock producer and three first handlers.

Since July 2002, the Board's efforts have been funded by an assessment of one-half cent per pound on ovine animals sold by producers, seedstock producers, feeders and exporters. An assessment of 30 cents per head is paid by first handlers.

Source: American Lamb Board

American Lamb Council How to buy, store and prepare lamb. Food service cuts available; plus recipes, sauces, and serving ideas for cooking.

Caramelized American Lamb Roast with Apricot and Cranberry Stuffing

Makes 8 to 10 servings

Preparation time: 40 minutes
Cook time: 1 hour

Ingredients:

1 American Lamb leg, boned and trimmed
2/3 cup dried apricots, snipped into 1/4-inch pieces
2/3 cup dried cranberries
1 tablespoon olive oil
1/4 cup finely chopped red onion
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup orange juice
2 teaspoons ground cinnamon
salt and coarse ground pepper
butcher's string to tie roast
1/2 cup dark corn syrup

Preparation:

Lay lamb flat on cutting board. Trim off all visible fat. Use meat mallet to flatten pieces so that all of the lamb is about 2 inches thick. Wrap up meat and refrigerate.

In a small bowl, combine apricots and cranberries; set aside. In small skillet, heat oil over medium-high heat. Add onion, rosemary, salt and pepper. Stir and sauté 3 to 4 minutes. Add orange juice and cinnamon, bring to a boil. Pour over dried fruit, mix and let stand for 15 minutes.

Lay meat flat on board cut-side up and season with salt and pepper to taste. Cut meat in half making two rectangles. Divide filling between the two pieces of meat. Evenly spread fruit mixture over meat. Start at the smallest end and roll up meat as tightly as possible. Place seam-side down on board. Tightly tie string around roast at 1-inch intervals from end to end. Repeat process, making two roasts. Place roasts on a rack in roasting pan. Preheat oven to 500 degrees F. Place roast in oven and immediately reduce temperature to 325 degrees F. Baste roast with corn syrup every 15 minutes. Roast for about 50 to 60 minutes, or to desired doneness. Remove from oven, cover and let stand for 10 minutes. Slice into 1/2-inch-thick slices.

Recipe and image provided by the American Lamb Board

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About the Industry

History:

Sheep are one of the oldest domesticated animals in the world. Sheep have provided milk, meat and clothing to people for more than 10,000 years.

U.S. Sheep Farms and Ranches:

In 2002, The U.S. Department of Agriculture estimated that there were 64,170 sheep ranches in the United States raising approximately 6.4 million sheep.

Flock Animals:

Sheep have a social nature, known as a flocking instinct. As such, sheep like to be in groups and herd easily. Sheep can tolerate severe conditions of cold and heat as well as a range of pastures.

Breeds:

There are hundreds of breeds of sheep in the world. Some are better known for wool production while others for lamb production. Common breeds in the United States are Columbia, Hampshire, Rambouillet and Suffolk.

Major Predators:

Coyotes, dogs and mountain lion/cougars/puma are the leading predators of sheep in the United States, leading to more than 250,000 deaths each year.

Guarding The Flock:

Sheep producers use dogs, llamas and donkey to guard sheep flocks from predators. Electric fences/guards, pens and noise-making devices are also used.

Grazing Ecological Benefits:

Sheep grazing offers low-cost, natural benefits to the environment and wildlife habitats. Sheep will eat grasses, brush, weeds and other plants, thus controlling undergrowth (and potential spread of fires) in forests and other wooded areas. The U.S. Forest Service has also used sheep grazing to decrease soil erosion and to help regenerate tree growth after fires.

Leading Sheep States In The United States:

There are sheep operations in most states. Leading sheep/lamb states include: Texas, California, Wyoming, South Dakota, Colorado and Utah.

U.S. Lamb Production:

In 2002, the United States produced about 207.5 million pounds of lamb/mutton. Approximately 80 percent of U.S. sheep are raised for lamb production. The majority of American sheep are grain fed, produces a milder flavor. The average dressed weight of an American lamb is 65 pounds.

World Sheep Production:

Australia, China and New Zealand have the largest number of sheep and the highest production of lamb/mutton. About 80 percent of the sheep in Australia are raised for wool.

Source: American Lamb Board

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Holiday Morning-After American Lamb Hash

Makes 8 servings

Preparation time: 30 minutes
Cook time: 20 minutes

Ingredients:

1-3/4 cups uncooked bulgur
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 pound ground American Lamb
1 tablespoon ground cumin
3 cups chopped fresh spinach leaves
1/4 cup chopped cilantro or Italian parsley leaves
3 tablespoons toasted pine nuts
2 teaspoons salt
1 teaspoon ground pepper
4 eggs, beaten
1/2 cup Feta cheese, crumbled (preferably French)
16 eggs poached

Preparation:

In medium pan with cover, bring 1-3/4 cups water to a boil. Stir bulgur into water, cover. Let stand for 20 to 30 minutes until liquid is absorbed.

In large skillet, heat oil over medium-high heat. Add onion and garlic; sauté for 6 to 7 minutes until just beginning to brown. Remove from pan, set aside. Add lamb, crumble and cook until no longer pink. Drain well. Stir in onion mixture cumin, spinach, cilantro or parsley, pine nuts, salt and pepper. Cook, stirring for 5 minutes. Add eggs and cook, stirring until they are mixed in. Blend in feta cheese.

To Serve:

Place portion of hash on plate and top with two poached eggs. Serve with fresh fruit and pumpkin bread.

Recipe from Chef Heidi Krahling, Insalata's, San Anselmo, California

Recipe provided by the American Lamb Board