6 Ways Lamb Is The Perfect Choice for You

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Have you wanted to purchase fresh, nutrient dense, delicious grass fed meat raised by someone you know & trust but been hesitant to do so because you don’t think you can manage it for one reason or another?

Have you been intimated about the size of the freezer you’d need?

Or are you concerned the meat won’t keep well?

Or that you’d never be able to eat it all up?

Here are some common concerns I have heard from people just like you who have purchased our Grass Fed Lamb and found it to be a great choice...

1. It’s too much meat for just me (or us.)

Foggy Knob Farm whole and half lambs are a reasonable amount of meat for 1-3 people.

Unlike purchasing Grass Fed Beef in bulk, Foggy Knob Farm’s Grass Fed Lamb halves finish out at about 16 pounds of finished cuts.

A whole lamb? Approximately 30 lbs.

2. I don’t have a deep freeze.

Live in an apartment? Downsized to a condo? No problem! No Deep Freeze Required!

You can fit an entire lamb onto 2 shelves in a standard side-by-side kitchen freezer. A half lamb fits on just 1 standard freezer shelf!

3. We travel a lot. The meat will go bad before We can eat it all.  

All our Foggy Knob Farm Grass Fed Lamb cuts come wrapped in coated paper and will last at least 12 months in the freezer with no change in quality or flavor.

I’ve even had packages of lamb get buried (I hate to admit it but sometimes for a year or two!) in my freezer and they have been perfect.

4. I can’t afford it.

Purchasing meat in bulk is certainly a mind shift. You have to plan ahead a bit.

But it is not expensive! A year’s worth lamb for one person costs about $16/month.

Lamb for 2-3 people? $30/month.

I'll bet you spend more at Starbucks in a month! (And it's a good thing there isn't a Starbucks in my town! I'd be in trouble!! Mocha Grande anyone??)

5. We don’t eat a lot of meat.

Nice thing about lamb, the cuts are small when compared to other meats, typically 4-6 ounces per serving.

You can pull out a couple of lamb rib chops and have the perfect sized portion for just you and your spouse.

A package of ground lamb, perfect for lamb burgers on the grill, will provide 4 quarter pounders, a mere 4 ounces of luscious lamb. That’s supper with leftovers for lunch the next day.

6. I don’t cook much.

No problem! It doesn’t take much to cook lamb. Most cuts can be thawed, prepped, and cooked in an hour.

Need some ideas for cooking lamb? Try some of these delicious, quick, and easy recipes:

Instant Pot Lamb Shanks

3 Delicious Lamb Burgers

Curried Lamb Meatballs

So there, now you have no excuses!

Foggy Knob Farm’s whole or half lambs are perfect for you!

If you haven’t had a chance, click on the link below and order your Foggy Knob Farm 100% Grass Fed Lamb today!

Order your Foggy Knob Farm 100% Grass Fed Lamb Here

How To Make Deliciously Easy Instant Pot Lamb

In case you missed it, the Instant Pot is making kitchen history. Its entrance on the home cooking scene a few years ago has people cooking at home again.


You can make a delicious, nutritious restaurant quality meal at home in minutes with minimal effort and for a fraction of the cost!

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The Instant Pot makes cooking so easy even my work-a-holic little sister is making gourmet meals at home these days.

You and I already know how quick and easy lamb is to prepare.

Why not couple some yummy grass fed lamb with the Instant Pot?

Here goes...

Almost Instant (Pot) Rosemary Lamb Chops

This recipe comes from one of our wonderful (and smart!) lamb customers. She’s quite the gourmet! And this recipe is simple & delicious. Almost instant too.


  • 4 Foggy Knob Farm Lamb Chops (Loin, Rib, Sirloin, or Shoulder Chops)
  • Salt & Pepper
  • Olive oil, butter, or ghee for sauteing
  • ¼ cup red wine
  • 1 cup broth, chicken or lamb, or use water if you have no broth
  • 2 t dried rosemary or 2-4 fresh rosemary sprigs
  • 1 garlic clove, finely chopped or crushed
  • 2 potatoes, thinly sliced


  1. Sprinkle chops on all sides with salt & pepper.
  2. Sauté the chops your Instant Pot using the Saute function.

  3. Remove the chops and set aside.

  4. Add red wine and cook for a minute or two while scraping any bits of browned meat up from the bottom.

  5. Turn off the Saute function and add 1 cup broth (or water) and 2 sliced potatoes

  6. Add rosemary and garlic to broth

  7. Return browned lamb chops to Instant Pot.

  8. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 28 minutes.

  9. Once cooking is complete, release pressure by using the natural release function, approximately 20 minutes.

All you need is a salad and you’re ready to eat! Thanks for the recipe, Michelle!

Apricot Braised Lamb Shanks*

The unassuming lamb shank holds a great secret: it’s loaded with gelatin! And gelatin is important for keeping your joints strong and limber! It’s also delicious and a perfect cut of lamb for the Instant Pot.


  • 2-4 Foggy Knob Farm Lamb Shanks (1 shank per person)
  • Salt & Pepper
  • 2 T flour
  • 2 T olive oil or ghee
  • 1 onion, chopped
  • 1 T fresh ginger, peeled & grated or finely chopped
  • 2 garlic cloves, crushed or finely chopped
  • 1 can (14-½ oz) diced tomato or 6-8 fresh plum tomatoes, seeded & chopped (approx. 2 cups)
  • 3 carrots, scraped & cut into chunks
  • ½ cup dried apricots
  • ½ cup raisins
  • ½ cup orange juice
  • ¼ cup honey


  1. Sprinkle lamb shanks all over with salt and pepper then dredge them in flour.

  2. Using the Instant Pot Saute function, heat oil or ghee and brown the lamb shanks on all sides then removed them from the Instapot.

  3. Add onion to the Instant Pot and saute until translucent. Add ginger and garlic and cook for another minute. Turn off the Saute function.

  4. Return shanks to Instant Pot and add the tomatoes, carrots, apricots and raisins.

  5. In a small bowl, whisk together the orange juice & honey and pour over the lamb shanks.

  6. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 35 minutes.

  7. Once cooking is complete, release pressure by using the natural release function.

* Adapted from the Good Housekeeping Instant Pot Cookbook.

Serve your lamb shanks in bowls with crusty sourdough bread.

If you're new to the Instant Pot & Lamb, these recipes should get you started!

But if you're a seasoned Instant Lamb cook, let me know how you like these!

Do you have an Instant Pot? Comment below with your response!


THIS is why you need to know your farmer!

As I was scanning the news a few weeks ago, I came across a shocking article about sheep.

Apparently, sheep are regularly transported live from Australia to the Middle East, crammed in cargo ships in deplorable conditions. A high percentage of the sheep are dead on arrival.

I thought, “How can anyone even consider eating meat from animals raised in these conditions?!” “Do they even know this is happening?”

Then it hit me.

This isn't just a meme or a mantra.

It really matters that you know who is producing your food!

When our food is shipped across the country, or in the case of lamb, from the far side of globe, how do you really know what is going into it?

  Peachy & son. Our lambs are raised with their mothers, not in a feed lot.

Peachy & son. Our lambs are raised with their mothers, not in a feed lot.

Is it really grass fed?

Are they pumped full of chemicals?

Or finished in a feedlot?

Or worse?

Of course, this all brings me to the three important reasons why you need to know your farmer…


Observation is one of the best teachers. You can visit the farm where your food is raised and learn about all that goes into raising lamb (or anything you eat!).

You will learn what questions to ask and what conditions to look for, and what is important to you.

You can see the grass here is green and lush. You can see the flock is healthy and well cared for and you can hear us call each of the cows, sheep, and chickens by name.


  Some of our ewes and lambs on lush, well managed pasture.

Some of our ewes and lambs on lush, well managed pasture.

When the farm & farmer are open to visits and responsive to your questions, you know you are getting an authentic product from someone you can trust.

When I say grass fed, or no GMOs, I will look you in the eye and tell you. I’m not just a website or a grocery store sign, I am a real person right here in your town, county, or region.

Personal Connection.

This one is missing in so much of our lives today, and particularly our modern food system.

But to me it is the most important.

We spend so much time running from place to place, grabbing a quick bite out, never taking the time to slow down, relax, and visit.

And honestly, this is what I love about farming for you!

I love getting to know you, meeting your children and watching them run, grow, and explore.

I recently heard from one of our lamb customers. She said of her visit to the farm,

“...it was a lot like hanging out with a friend.”

I feel the same way!

The food I raise here at Foggy Knob Farm is raised to nourish my children as well as yours.

If you are looking for high quality, delicious and nourishing lamb, we are now taking deposits for whole and half lambs.

You are welcome to come here and visit the farm, speak with me and my family, and ask all the questions you want!

For details on our seasonal Grass Fed Lamb, click on the link below.

>>>All About Foggy Knob Farm Grass Fed Lamb<<<


You CAN Get A Healthy Supper On the Table NOW!

O.k. It’s nearly 6 pm and you haven’t even thought about supper.

You’re thinking “Hmm, pizza? Maybe burgers?

That’s me most nights during the grazing season!

But we both know, eating out isn’t an option.

It’s expensive and you can make it better at home.

Not to mention, you’re going to have that BLAH feeling afterwards if you do eat out. I know I always do.

So what can you do?


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Lamb burgers make THE BEST Summer grilling EVER! And it's quick, healthy and delicious. You’ll have no guilt eating these burgers! And lots of energy and no “Blah”!

Here are 3 DELICIOUS, HEALTHY lamb burger recipes you can make for Supper NOW!

Lamb Burger #1: Keep-It-Simple Lamb Burgers

No fuss here! Just lamb and the grill. Simple and delicious!

Using 1 lb of ground lamb for every 4 people, divide the lamb into even portions, approximately ¼ lb each, and shape into patties.

Grill on medium high heat for 5-7 minutes per side, or until desired doneness.

Serve on hamburger buns with your favorite toppings! Lettuce, tomato, red onion, mustard, and ketchup!

It’s the quintessential summer burger with lamb instead of beef! And it's NOT your standard Quarter Pounder!

Lamb Burger #2: Rosemary Lamb Burgers*

This lamb burger explodes with flavor! Rosemary, tangy lemon mayo, & sweet grilled onion make for a restaurant quality burger you can’t resist.

For the Tangy Lemon Mayo:

  • 1/2 cup mayonnaise

  • 1 teaspoon finely grated lemon zest

  • 1 1/2 teaspoons fresh lemon juice

  • 1 garlic clove, minced

  • 1 1/2 teaspoons snipped fresh chives

  • Freshly ground black pepper

In a small bowl, whisk together mayonnaise, lemon zest and juice, garlic clove, and chives. Season with pepper. Set aside while you make the burgers.

For the burgers:

  • 2 T finely grated red onion

  • 1/2 T finely chopped fresh rosemary

  • 1 t Worcestershire sauce

  • 1 garlic clove, crushed

  • 3/4 t salt

  • 1/2 t freshly ground black pepper

  • 1 pound Foggy Knob Farm ground lamb

In a large bowl, combine lamb, onion, rosemary, Worcestershire sauce, garlic, salt and pepper and mix thoroughly. Shape into four 4-inch patties.

For the sweet grilled onions:

  • 1 large red onion, sliced thickly in rounds

  • Ghee, olive oil, or melted butter

  • salt and pepper

Brush onions with oil, and season with salt and pepper.  Grill burgers and onions over medium heat for 5-7 minutes per side. Serve on lightly grilled buns spread with the tangy mayo & grilled onion

Lamb Burger # 3: Spicy Lamb Burgers w/Feta

These burgers are one of our favorites! The warmth of the spices and the salty feta combine to make the perfect lamb burger! These can be served in warm pitas (although a standard bun does just fine!) with thick slices of fresh tomato, red onion, and lettuce or fresh spinach.

  • 1 pound Foggy Knob Farm Ground Lamb

  • 1 clove garlic, finely chopped

  • 1 T chopped fresh cilantro

  • 1 T chopped fresh parsley

  • 1 T Paprika

  • ¾ t cumin

  • ¾ t coriander

  • ½ t cinnamon

  • ¼ t cayenne pepper (optional)

  • ¾ t salt

  • ¼ t fresh ground black pepper

  • 2 ounces Foggy Knob Farm Raw Milk Feta**, crumbled

Combine all the ingredients in a large bowl and mix well. Form into 4 patties. Grill for 7-10 minutes, flipping halfway through. Serve with your favorite toppings!

Now see? You CAN get a healthy supper on the table tonight!

Comment below and tell me what last minute meals you make for your family.

*Adapted from Midwest Living
**Available exclusively to Foggy Knob Farm Herdshare Owners

The Reality of Farm Life

It's been a trying month on the farm.

It happens. Things break and need to be replaced. Our well pumped died after a decade. No showers or laundry washing and borrowing water from the neighbors for the animals made for a stinky and stressful week.

We've said "hello" and then "goodbye" to some of our precious creatures.

And there's been a bottle lamb to feed which has had me up in the night for most of 2 weeks. Sleep deprivation really hinders brain function, now doesn't it? It also makes me miserable and unproductive.

It's also been an exciting, beautiful, and amazing month.

All of our adult ewes have lambed! A dozen in all with two of the ewes giving birth to triplets! We're still waiting on 3 of last year's ewe lambs to have their babies.

Lambs are so tiny and vulnerable when they are born yet they get up and find their way to food within minutes. It is miraculous to watch!

Sadly, we lost one lamb from the first set of triplets. To prevent the same, sad fate, we decided to pull one of the triplets from the 2nd ewe and bottle feed it. And so we have a house lamb.

Meet Chester.

  Chester the House Lamb

Chester the House Lamb

Chester wears a diaper and helps himself up onto the children's beds to nap. The children think this is "so cute". Me, not so much, particularly when the well is out and I can't wash sheets and towels!

The lambs are growing rapidly, as is the grass. The sheep have all had a good dose of Spring grasses and their lambs have had much frolicking time as well. 

Our slow season has ended.

This past week, 3 of our dairy cows gave birth to three calves. There has been the ensuing flood of milk from Nutmeg, LeLait, and Saffron. All three calves are bulls.

LeLait's calf left today for his new home. We cannot keep them all.

Nutmeg and Saffron's calves will stay here as steers for future beef. Unlike their commercial dairy counterparts, Terry (a.k.a Teryaki) and Kit (a.k.a. Brisket), will live out their lives drinking their mother's milk and eating all the grass they could ever want.

 The black calf is Kit, the red calf is Terry. LeLait's calf, the brown one, has left for his new home.

The black calf is Kit, the red calf is Terry. LeLait's calf, the brown one, has left for his new home.

So, my knitting days are over!

It's time to get the garden planted, make yogurt and cheeses, and soon, the daily pasture moves will start. Piglets for our Pork Shares arrive in early April and our family meals become more rushed and projects end up on the backburner until late Fall. 

Such is life on a small farm.

As we settle in to our seasonal routines, I'll get back to sharing more recipes, farm happenings, and some exciting new nutritional information with you.

In the meantime, enjoy the blooming Forsythia and Daffodils and pray for abundant rainfall so the grasses will be lush, the milk will flow, and the lambs will fatten well!