Along with springtime on our farm comes baby calves and lambs! We are currently in the midst of calving and you can find us checking often on the cows and heifers to be sure everything is going smoothly with the birthing and nursing of the newest members to our family...I mean, herd!
We love to eat a delicious roast & potato meal, and this, dear friends, is as good as it gets when it comes to a roast. We made ours in our beloved Dutch oven, and it turned out delicious.
3-lbs lamb shoulder roast
1 Tbls olive oil
1 tsp kosher salt
1 tsp black pepper
1 large onion, diced
3 carrots, peeled and diced
3 parsnips, peeled and diced
5 medium potatoes, peeled and diced
2 cloves of garlic, minced
1 Tbls rosemary, minced if fresh
3 cup broth
1 cup red wine, optional
1. Preheat oven at a low temperature of around 325 degrees Fahrenheit.
2. In a Dutch oven, slow cooker insert okay to use on stovetop, or large skillet, heat olive oil and brown the lamb on all sides, then set aside.
3. Deglaze your Dutch oven with a few inches of beef broth and/or red wine and scrape the browned bits of meat and seasoning off the bottom with a wooden spoon as the liquid simmers.
4. Add diced onion, carrots, parsnips, potatoes, and garlic.
5. Place the browned lamb shoulder roast into the bed of vegetables.
6. Pour the remaining broth and wine over the roast and vegetables and roast for 4 hours, or until meat reaches desired temperature of 145 degrees Fahrenheit, and easily falls apart.
7. Serve the roast with the vegetables on the side. Enjoy!
We are glad you are visiting our farm via our website. We have so much to share with you. As the seasons are changing, we are getting closer to entering fall when time seems to go by a bit slower which is very welcoming after busy summer schedules.
The livestock will soon appreciate the cooler temperatures and new autumn legumes that are just around the corner.
Please contact us if you are interested in purchasing lamb or finding out more about our lambs. We sell whole lambs, half lambs, or by the cut.