We’re closing out the 2013 season at the Midtown Farmers Market with a conversation with Anne Leck of Sheepy Hollow. We talk about the Dorset sheep that she raises for meat and wool, as well as her favorite ways to prepare lamb and mutton in the kitchen. [Audio below]
Market Report Notes:
- Sheepy Hollow raises primarily Dorset sheep, which are know for their ability to breed throughout the year. This means that the lamb isn’t restricted to just the spring season as it is in other breeds.
- If you haven’t cooked with lamb or mutton before, Anne recommends starting with ground meat. And, she also says that since the meat is so flavorful, you only need a bit for stews.
- The wool from the sheep is also sheared and sold for use in products such as sweaters. It’s a medium-grade wool, as opposed to a fine-grade (used in suits) or coarse grade (used in making line and rope).
This article is reposted from TCDP media partner My Broadsheet. Check out the links below for other recent My Broadsheet stories:
Native Oaks Farm is located in Minnetrista and Independence, MN. and has been a vendor at the Midtown Market since it first opened.
The Midtown Farmer’s Market is closed for the 2013 season. It is planning on opening next May. Check out its website for more details.
If you like My Broadsheet, help us spread the word and tell your neighbors and friends. Don’t forget you can get these stories and more on Facebook.