Consumer Resources

Indiana Wool

Indiana Sheep Industry Directory
Your premier source for local Indiana wool growers, wool products!
Local Harvest
There are almost two million farms in the USA. About 80% of those are small farms, and a large percentage are family owned. More and more of these farmers are now selling their products directly to the public. In addition to growing the best food in America, many LocalHarvest members are also accomplished craftspeople. In this department you will find a beautiful sampling of their wares. Check out the Fiber Craft section for Indiana wool articles!

http://www.localharvest.org/store/crafts.jsp

Try something different...
delicious, fresh lamb from Indiana!

Indiana Sheep Industry Directory
Your premier source for local farm fresh and freezer lamb!
Local Harvest
There are almost two million farms in the USA. About 80% of those are small farms, and a large percentage are family owned. More and more of these farmers are now selling their products directly to the public. In addition to growing the best food in America, many LocalHarvest members are also accomplished craftspeople. In this department you will find a beautiful sampling of their wares. Check out the Fiber Craft section for Indiana wool articles!

http://www.localharvest.org/store/crafts.jsp
Agrilicious!
At Agrilicious.org we believe that eating Locally Grown, Organic and Certified Humane Meats like local Lamb provides a significant variety of benefits. Studies have shown that locally sourced and organic foods have more nutrients, including antioxidants, than traditionally grown foods. Studies also show that people who have allergies to foods or preservatives often find their symptoms lessen or go away all together when they eat only locally sourced and organic foods! Find locally sourced Lamb and more at local farms in Indiana today at Agrilicious.org.

http://www.agrilicious.org/local/locally-raised-lamb/indiana
Indiana Market Maker
MarketMaker connects farmers and fishermen with food retailers, grocery stores, processors, caterers, chefs, and consumers. It is an ever-growing partnership of universities, food and agricultural organizations investing in a coordinated effort to build a virtual infrastructure that brings healthier, fresher, and more flavorful food to the average consumer.

http://in.foodmarketmaker.com/
Local Harvest
There are almost two million farms in the USA. About 80% of those are small farms, and a large percentage are family owned. More and more of these farmers are now selling their products directly to the public. They do this via CSA programs, Farmers' Markets, Food Coops, u-picks, farm stands, and other direct marketing channels. Would you like to support your local farmer? Use our map to find a small farm near you!

http://www.localharvest.org/

Find Recipes!

American Lamb - Fans of Lamb and Recipe Search

http://www.americanlamb.com/
Lean on Lamb
A delicious and nutrient rich food, lamb is a natural choice for anyone who doesn’t want to sacrifice flavor for healthiness. On average, a 3-ounce serving of lamb is lean, has only 175 calories and meets the Food and Drug Administration's (FDA) definition for lean. Nutritional information, recipes and more on this site.

http://leanonlamb.com/
2014 Indiana State Fair Recipes!

August 9 - Red Bean and Rice with Lamb

1 med green pepper finely chopped
1/2 med onion finely chopped
5 green onions sliced use only little of green tops
Olive oil and vegetable oil to coat lg saucepan
2 lbs. cubed lamb
9 oz. can untrained diced tomatoes
15.5 oz can untrained red kidney beans
10 basil leaves finely chopped
2 cloves garlic minced
1/4 tsp sage
2 tsp paprika
2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp dried rosemary
6 oz tomato paste
Salt and pepper To taste
White rice

Coat a lg saucepan with a mixture of olive and vegetable oil. Add onions and peppers to the pan once warm. Caramelize. Remove and set aside. in same pan cook the cubed lamb until well done. Add diced tomatoes, beans, basil, garlic, sage, paprika, cumin, chili powder, rosemary, onion and pepper mixture to the pot. Stir well to coat. Add tomato paste. Stir until incorporated. Add salt and pepper to taste. Boil for at least 20 min. The longer you boil it the more tender it will be. Serve over white rice.

Tip: Cubed lamb can come from the shoulder or leg with the shoulder cut being more economical.

August 8 - Balsamic- Glazed Lamb Meatloaf with Sun Dried Tomato Pesto
Purée 12 oil-packed sun dried tomatoes, 2/3 cup basil leaves, 1/3 cup toasted pine nuts, 1/4 cup gratedPecorino cheese, 3 garlic cloves, 1 egg, and salt and pepper in food processor. Scrape the pesto into large bowl and mix in1/2 cup pinko breadcrumbs and 1 and 1/2 pounds ground lamb. Form into 8 inch long log on foil lined rimmed baking sheet. mix together 2 tablespoons tomato paste, 1 tablespoon light brown sugar and 2 tablespoon balsamic vinager; brush some of the glaze over meatloaf. Bake Ina 400 degree oven for 30 min, basting with glaze every10 min.

Tip: Try your favorite meatloaf recipe with American Lamb

August 7 - Mexican Lasagna
1 pound lamb
1 can refrained beans
2 t. dried oregano
1 t. ground cumin
3/4 t. garlic powder
12 uncooked lasagna noodles
2 and 1/2 cups water
2 and 1/2 cup salsa
2 cups sour cream
3/4 cups sliced green onions
1 can sliced black olives
1 cup shredded Monterrey jack cheese

Combine raw lamb, bean, spices. Place 4 uncooked noodles in the bottom of 13 X 9 baking pan. Spread half of lamb mixture over the noodles. Top with 4 more noodles and remaining lamb mixture. Cover with remaining noodles. Combine water and salsa. Pour over noodle and meat. Cover tightly with foil bake at 350 for 1 and 1/2 hour or until noodles are tender. Combine sour cream, onions, and olives spoon over top and sprinkle on cheese bake uncovered until cheese is melted about 5 min.

Tip: Can be made the night before and placed in refrigerator

August 6 - Roasted Leg of American Lamb
1 6-7 pound boneless leg of lamb
Marinade
4 garlic cloves smashed
2 lemons zested
1/2 Tbsp fresh thyme, chopped
2 Tbsp freshly ground black pepper
2 Tbsp dried oregano
1 Tbsp fresh rosemary chopped
1 bunch parsley chopped
1 cup olive oil
1/4 cup kosher salt

In small bowl, combine all ingredients. Rub the mixture on the leg of lamb.Cover with plastic wrap and marinate overnight.Bring the lamb to room temperature and sprinkle with salt. Roast in a preheated 375 degree oven for an 1 hour and 15 min or until a thermometer inserted into the center reads 125 to 130 degrees. Cover loosely with foil and allow to rest for 20 min.

Tip: Slices of leftovers make great sandwiches the next day

August 5 - Lamb chops with Fresh Herb Parmesan Rub
3/4 cup grated parmesan cheese
1/2 cup each bread crumbs, fresh parsley and fresh basil leaves
1/4 cup fresh tarragon
1 tablespoon each fresh thyme and fresh rosemary
1 tablespoon garlic powder

Place all ingredients in work bowl of food processor. Pulse several times to blend
Pierce 4 lamb chops several times on both sides with fork, brush with oil then coating with rub let stand at least a hour. Broil grill or pan fry over med heat

Tip: Chops are best if cooked until medium rare (around 145 degrees).

August 4 - American Lamb Shanks with White Wine, Fennel and Tarragon
Season 4 lamb shanks with salt and pepper and in batches brown on all sides in olive oil in a large pot over med high heat. Transfer the lamb to a plate and to the pot add 1 cored, sliced fennel bulb and 1 sliced yellow onion; cook until soft, 6 min and then stir in 6 smashed garlic cloves and 3 bay leaves and cook until fragrant, 2 min. Add 2-1/2 cups dry white wine and 1 cup low sodium chicken broth.bring to boil, turn off heat, return lamb to the pot,cover cook in 350 oven until lamb is tender, 2-1/2 hours. Transfer lamb top latter, simmer the sauce over med heat until reduced by half 15 to 20 min. Stir in 2 tablespoons of fresh tarragon and serve with orzo and the lamb.

Tip: Lamb shanks are very easy! Use a crock pot or slow cooker as long as you brown first.

August 3 - Lamb Chili
Med chopped onion
2 lbs ground lamb
1 pkg chili seasoning
1 lg. can diced tomatoes
1 lg. can chopped tomatoes
1/4 c brown sugar
1/3 cup ketchup
1 can black beans
6 drops Worcestershire sauce

Brown the ground lamb and onion. Sprinkle chili seasoning on meat and mix. Add the rest of the ingredients ; let simmer.

Tip: Use your favorite chili recipe and use lamb instead of beef or pork.

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