With grass-fed lamb you can prepare easy and fine meals with a unique flavor.
The Wacholz Farm separated this recipe for you.
If you haven’t fired up your grill yet this spring, this juicy, simple lamb is the perfect motivation.
For the salad, use small herb leaves if you can—they’re likely to have a more pleasant texture and flavor than large leaves.
Here at the farm it is the dead of winter and it has turned cold and snowy. I wanted to share how the pigs are holding up through these cold and snowy times. Our pigs are managing this situation but prefer moderate temperatures. We provide our smaller piglets with heat lamps, so they can stay dry and warm. This is important, so they can continue to gain weight and have strong immune systems.
Our grass-fed beef and lamb are available late summer through fall each year. Many inquiring customers wonder why this is. This is a good and interesting question that I will explain why.
First of all, like vegetables and fruits, beef and lamb can and should be seasonal. Buying beef and lamb in season not only supports the natural life cycle of the animals, but it also improves flavor and texture.
This was the scene today – April 04th. Things look more like early March around here. I recently had to move the sheep into the yard while lambing, due to all the storms and cold northwest winds we´ve been having. I think I may hold off lambing until mid-April going forward as our weather is so unpredictable here in Minnesota. I recall back to the spring of 2012 where we had grass green and a favorable weather wit...