Fox Trot Farm

Grass Fed Lamb, Fresh Eggs, Honey, Soap, Tours, & Farm Fun!

Fox Trot Farm Lamb Sausage Ragu

January 31, 2020
by Deborah Burgess

Lamb Sausage & Shitake Ragu, oh my!

This recipe is definitely a KEEPER! The seasoning in our lamb sausage is what gives this sauce such fabulous flavors, flavors you can’t get with just plain ground lamb. We’ll be at the Waxhaw Farmers Market on Feb 1 with tastings of this delicious sauce. If you can’t make it there to pick up a recipe, here it is for you to try. You do need to get some of our sausage, though, so give us a call at 803-804-3541 and we’ll get together between market days!

Fox Trot Farm Lamb Sausage & Sharonview Farm Shitake Mushroom Ragu

I like a heavy bottom Dutch oven for this recipe. Enameled cast iron is perfect.
Makes 2 quarts ~Debbie Burgess, Fox Trot Farm, February 2020


  • 1 tablespoon olive oil
  • 16 oz. (1 package) Fox Trot Farm White Wine & Garlic Lamb Sausage, casings removed
  • 2 tablespoons olive oil
  • 1 tablespoon finely minced fresh rosemary
  • 1/2 cup finely chopped onion (no garlic needed; it’s in the sausage!)
  • 2/3 cup each finely chopped carrots & celery
  • 8 oz. Sharonview Farm Fresh Shitake Mushrooms, stems removed and caps thinly sliced
  • 1/4 teaspoon coarse ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup dry white wine (a good Pinot Grigio is perfect)
  • 28 ounce can San Marzano whole peeled tomatoes (using SM tomatoes makes a difference!)
  • 1 cup water + 1 teaspoon low sodium soy sauce (yes! It’s a secret ingredient!)
  • 1 3-inch piece of parmesan cheese rind, or 1/2 cup shredded parmesan, plus more to serve
  • 1 lb. pasta to serve. A nice broad, flat pasta such as farfalle is perfect for this hardy ragu


Heat Dutch oven over medium heat. Add olive oil and, when it’s shimmering, add the Fox Trot Farm White Wine & Garlic Lamb Sausage into the pan. Brown, breaking apart and turning frequently, till cooked through. Spoon meat into a bowl and drain fat/broth, reserving 1/4 cup.

Add 2 tablespoons of olive oil to Dutch oven and heat to shimmering. Add finely chopped onions and rosemary and stir till onions begin to soften, adjusting heat so you don’t brown the onions. Pour in the 1/4 cup of lamb fat/broth, and add carrots and celery. Cover pan and simmer, stirring frequently, to steam the veggies a bit to soften, about 3 minutes. Stir in Sharonview Farm Shitake Mushrooms with the 1/2 teaspoon kosher salt and 1/2 teaspoon coarsely ground black pepper. Pour in the one cup of white wine and stir to combine all. Bring to a fast simmer over medium heat to cook off the alcohol and soften the shitakes, about 4 minutes, stirring frequently, while you prepare the tomatoes.

For the tomatoes, dump the whole can of tomatoes into a medium bowl and, with your clean hands, break up the whole tomatoes into small pieces. Scrape the bowl of tomatoes into the Dutch oven. Use the 1 cup of water mixed with the soy sauce to rinse out the tomato can to get every last tasty drop. Stir all to combine. If using the cheese rind, add it now, then bring mixture to a simmer. Reduce heat and simmer slowly, stirring frequently, for about 30 minutes. If using shredded parmesan, stir it in now to melt. Adjust seasoning with salt and pepper to suit your taste. Serve over pasta.

Here are some pictures of the process:

Cook the sausage first.
Saute the onions with the herbs.
Add the carrots, celery, salt and pepper.
Use San Marzano tomatoes for superior flavor.
Simmer and serve!


New Rabbits on Fox Trot Farm

December 8, 2019
by Deborah Burgess

Farm Fun Sunday on Fox Trot Farm 12/15, and we have new bunnies!

New Rabbits on Fox Trot Farm

Meet our new bunny rabbits, Flopsy (on the right) and Mopsy (on the left)! They are just adorable and we are so grateful to our friends Debbie & John at Lingerfelt Farms for letting us adopt them. If you look between them you can see our old bunny’s ears and one eye peaking at the newcomers. We’ve renamed her “Cottontail” and now our bunnies are all named after Peter Rabbit’s sisters from The Tale of Peter Rabbit, one of our favorite children’s books.

Come meet Flopsy, Mopsy, and Cottontail on Sunday, December 15th, from 1:00-5:00 p.m., when our farm will be open to the public for free self-guided tours. There are lots of fun things to see and do on our farm!

the back forty
Hike the Back Forty Trails

And then come shop our farm market:

Continue Reading →
Fox Trot Farm Soap

December 4, 2019
by Deborah Burgess

Christmas Market at the Waxhaw Farmer’s Market this Saturday!

***Our next Family Fun and Market Day on Fox Trot Farm will be Sunday, December 15 from 1:00-5:00.***

Come see us at the Waxhaw Farmer’s Market this coming Saturday, December 7th, from 9:00 a.m. till Noon. It’s our Christmas market day and we’ll have lots of extra special farmhouse gifts to help you with your holiday shopping. We’ll have all our cuts of our pasture-raised lamb and our Granny Bee’s pure, raw honey, too, for your holiday entertaining!

Here is a list of some of the goods we will have Saturday. First, our meat:

Farmer Debbie’s been busy, with lots of embroidered kitchen linens, coiled rope baskets, hand-twined (woven) table mats, quilted table toppers, and natural wool dryer balls that are beautiful, too. We’re also fully restocked with our popular Country Gentleman, Lavender Luxury, and Patchouli Patch honey & beeswax soap. We’re introducing our beautiful new Rosie Posie pink & white swirl, softly rose-scented soap just for the holidays. Enjoy a preview of some of our gift items:

Continue Reading →
Recipe for collard green casserole

November 24, 2019
by Deborah Burgess

How to make Uptown Collard Greens, a dish fit for company!

Uptown Collard Greens

When we moved to our farm from Pennsylvania in 1985, I was surprised to find that collard greens were a traditional holiday side dish here in our community. We embraced all the Southern vegetables, such as these delicious greens, and I created this recipe to dress them up for special occasions.    

3 pounds of washed, trimmed, and sliced collard greens*
3 cups water
2 tsp. salt
3 cups low sodium chicken broth
2 cups half and half
8 tablespoons butter
1/2 cup flour
¼ tsp. ground nutmeg
Salt & pepper to taste
2/3 cup Parmesan cheese
1 cup ricotta cheese
4 ounces Mozzarella cheese

Oven: 375°

For Greens: Bring 3 cups of water to a boil in a large stock pot; add salt. Fill the pot with greens, adding more as they cook down, until all have been added. Cover, bring back to a boil, lower heat to a fast simmer and cook until tender, stirring and checking water level frequently. Add water as needed to keep from burning. Greens should be JUST tender, and not mushy. Pour into a large colander and drain completely. While greens are draining, make sauce.

Continue Reading →

November 15, 2019
by Deborah Burgess

Holiday Herb Roasted Fox Trot Farm Leg of Lamb

Picture of Fox Trot Farm Leg of Lamb

We have a good supply of our delicious leg roasts for the holidays. They range from about 4 1/2 to 5 1/2 pounds. They are bone-in for extra flavor, and we’ve had the shanks removed so they’ll fit easily into your roasting pan. They are $10.99/pound, which is a great deal for pasture raised local lamb. The roasts are lean and tender and mild, and, if you do want to remove the bone, it is easily done and I can show you how.

Some of our customers are curious about our favorite ways to prepare our leg roasts, so we’ll post a traditional roast recipe as well as a grilled recipe on our blog. This first recipe is for roasted, and the grilled recipe will appear next week. We hope you’ll give them a try over the upcoming holidays.

Fox Trot Farm Herb Roasted Leg of Lamb

So delicious and so simple to prepare! This is our lamb at its finest, tender and succulent and mild tasting with just the right amount of seasoning to make your mouth water!

Continue Reading →

November 4, 2019
by Deborah Burgess

Delicious Welsh Lamb Paté Recipe

We’ve had quite a few customers ask us how they could prepare our Fox Trot Farm lamb liver, so I decided to post a great recipe. With the holiday entertaining season in mind, I decided to do a paté!

I found a great recipe on a Welsh food website HERE. I followed the instructions almost exactly but, since it’s a bit cumbersome to read, I’ll write it out for you here. I’ve also include some adjustments that I made.

Fox Trot Farm Welsh Paté

1 Fox Trot Farm Lamb Liver (about 1 pound), roughly chopped
1 medium onion, chopped
2 cloves garlic, crushed
1 1/2 teaspoons butter
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 tablespoons port or sherry
4-6 tablespoons mascarpone cheese
Salt & pepper
2 tablespoons melted butter
Suggested toppings: slices of fresh stone fruit, apples, pears, chutney, honey

Saute the onion and garlic till softened, then add the chopped liver and herbs, with a good dusting of salt and pepper. Continue to cook, stirring, until the meat is browned and there is no pink inside. Stir in the port or sherry, and simmer a bit to cook off the alcohol. Pour onto a plate or tray to cool to room temperature.

Continue Reading →
Fox Trot Farm lamb dog food ingredients in the Instant Pot®

October 11, 2019
by Deborah Burgess

Instant Pot® Recipe for Making Dog Food from our Lamb Bones & Offal

Lamb & Rice Dog Food Recipe®®
I know a lot of you folks love to use our meaty lamb soup bones to make stock and bone broth, but you can also make a nutritious and delicious food for your favorite canines. I’m not making any official claims here, and we don’t have our dog food analyzed, but we see the increased luster in our dogs’ coats, and they eat the food with great enthusiasm. Farmer Bob feeds it to them as a supplement to their regular grain-free dry kibble. Since we don’t sell our dog food, I am going to show you how I make it. Call or text me at 803-804-3541 to come to the farm for your purchase of bones and offal, or to place an order for the Waxhaw Farmer’s Market on Saturday mornings from 9:00-Noon. Come to the farm on our Farm Market Day, October 27th, to pick up your lamb, eggs, soap, honey, and crafty items!

Here’s the basic recipe for 5 pounds of dog food and, following that, pictures and tips. This is the quantity if you use your 6 quart Instant Pot®. If you have an 8 quart Instant Pot®, I suggest you use two lamb heads for the increased amount of meat and connective tissue they contain. I have the Instant Pot® Duo 6 quart model so, if you have another brand, adjust accordingly. Using the Instant Pot® with the natural pressure release locks in flavor and nutrients, which would otherwise evaporate into the air. (It’s that evaporation that makes your house smell so good when you roast in a crock pot or the oven!)

Fox Trot Farm Lamb & Rice Dog Food Recipe Continue Reading →

Instant Pot® Lamb Pot Roast

October 10, 2019
by Deborah Burgess

Instant Pot® Best Lamb Neck Pot Roast Recipe

I love my Instant Pot® (IP) and I know many of you do, too, so I’m going to include some IP recipes for you for those days you decide to cook at the last minute, or you just need a fairly quick weeknight supper. I have found no difference in quality between cooking methods with this recipe, whether you use your Dutch oven on the stove top, in the oven, or braise in your slow cooker all day, the meat is tender and the broth is so tasty. However, since all the steam stays in the IP instead of evaporating with other cooking methods, all that wonderful flavor-enriched aroma that otherwise wafts through the house stays right in the IP, and perhaps that makes this method a bit more flavorful. That’s my testimonial, and now here’s my delicious recipe for our meaty lamb neck roasts made into the best lamb pot roast ever. (Continue reading after the recipe for step by step pictures and tips.) Lamb neck roasts are available by appointment at the farm, at the Waxhaw Farmer’s Market on Saturday mornings, or our October 27th Farm Market Day here on the farm. While supplies last.

Instant Pot® Lamb Pot Roast

Fox Trot Farm Lamb Pot Roast (An Instant Pot® Recipe!)
(Serves 4-6)
Continue Reading →