Spring 2010 Newsletter

Food Bloggers Love Lava Lake Lamb

We think Lava Lake Lamb is the most delicious lamb you can buy, but over the past few months, we thought we’d ask some culinary experts what they thought. These weren’t professional chefs or celebrity cooking show hosts, but rather food bloggers. Since December, we’ve been blown away by these talented food writers and photographers.

For fabulous recipes that use Lava Lake Lamb, check out the following blogs: norecipes.com, userealbutter.com, zencancook.com, ellysaysopa.com, recipegirl.com, chezus.com, oneperfectbite.blogspot.com, and mikestable.com. We have a complete list of blog posts at lavalake.wordpress.com/press.

Recipe

Easy Lamb Burgers
with Goat Cheese

With the spring in full swing and grilling season starting up, why not impress your guests with these delicious goat cheese stuffed lamb burgers? This recipe is so simple and tasty. Ground lamb makes for a more flavorful and succulent burger, so fire up the grill and try it out!

• One pound Lava Lake ground lamb
• Salt and pepper to taste
• Tagine spices, or curry powder to taste(about one teaspoon)
• Two ounces goat cheese

Heat up your grill.

Combine lamb with spices and form into four balls.

Put about one tablespoon of goat cheese in the center of each ball and then form a patty, surrounding the cheese with the ground meat.

Grill and serve on a toasted bun with traditional condiments, or in a pita pocket with chutney.

Dogs play a huge role at Lava Lake. They help our herders move bands of sheep, protect lambs from predators, keep Cheryl in shape and play with our kids. Inspired by these wonderful animals, we decided to create Lava Lake Lamb pet treats. These treats are made from 100% grass-fed all-natural or certified organic lamb, along with allnatural potatoes and vegetables.

After passing out a few treats to some lucky pets, we’ve already heard that even the pickiest dogs go crazy for these Lava Lake Lamb pet treats. Our resident barn cats also love them.

What makes them so popular? We use only the finest natural ingredients; these treats are made without the use of hormones or antibiotics, and contain no artificial colors, flavors, or preservatives. Learn more about these treats on the site, and try them out with your pet. We’re sure they will love them!

Butchers are suddenly becoming famous and with butchery classes popping up in San Fransisco, Portland and New York, we decided to add Hailey, Idaho to the list. We called up our butcher, Brent Jones, a few friends of Lava Lake, plus local chefs, CK and Scott Mason, and organized the session.

Why are people so excited about learning how to butcher an animal themselves? To some, this is a chance to take the next step in increasing the transparency of their food. Scott Mason of the Ketchum Grill said, “You know, if you can’t understand where it’s coming from and what it actually is, you shouldn’t be eating it.”

To others, it was a chance to become a better chef by learning more about cuts. In the Omnivore’s Dilemma, Michael Pollan says, “...the life of the pig has moved out of view; when’s the last time you saw a pig in person? Meat comes from the grocery store, where it is cut and packaged to look as little like parts of animals as possible. When was the last time you saw a butcher at work?” Our participants wanted the opportunity, not just to see a butcher at work, but to become the one wielding the knife.