Fox Trot Farm

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

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.

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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

Fox Trot Farm Lamb & Rice dog food in the freezer

This is some of our Fox Trot Farm Lamb & Rice dog food in the freezer.

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 Matthews Community Farmers Market on Saturday mornings from 8:00-Noon. 

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 dog food packed into containers

Fox Trot Farm Lamb & Rice Dog Food Recipe

An easy pressure cooker recipe for food your dogs will thrive on: meaty soap bones, organ meat, and rice.
Servings 5 pounds


  • 6 quart or larger pressure cooker


  • 2.5 pounds Fox Trot Farm meaty soup bones
  • 2 pounds Fox Trot Farm offal, heart, spleen, kidneys, liver, etc.
  • 2 cups water
  • 2 cups uncooked raw rice, not minute rice
  • optional vegetables such as carrots, sweet potatoes, English peas


  • If using the liver, thaw in the microwave on high for 2 minutes to soften, then cut into chunks. Place offal into stainless steel Instant Pot® insert, and top with frozen soup bones. * Add optional vegetables at this step.
  • Add 2 cups of water, secure lid and pressure cook on high for 2 hours. Allow pressure to release naturally, about 30 minutes or so.
  • Release remaining pressure and, using a slotted spoon, remove bones and meat from insert and spread out on sheet pan to cool.
  • Strain and measure remaining liquid, including fat, and add water if necessary to measure at least 4 cups. More is fine as the rice will absorb it all as it is stored.
  • Stir in 2 cups of rice and use rice setting or low pressure for 12 minutes. Quick release, laying a paper towel over the steam release to catch sputters.
  • While rice is cooking, remove all meat from the bones and discard the bones. If using the heads, all soft meat and connective tissue should be used, including eyes, tongue, cheeks, and brain. Chop the meat, offal, and optional vegetables into fine mince.
  • Combine cooked rice with the meat; pack into containers and refrigerate or freeze.


Ingredients for Fox Trot Farm Dog Food

2 1/2 pounds of meaty Fox Trot Farm Lamb bones, one heart, one spleen, and a big liver. 

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

All the above ingredients are in the Instant Pot®. Don’t worry if they are higher than the max line on the insert. As long as you can secure the lid properly, it’s Ok since the bones will cook down.

Fox Trot Farm lamb meat and bones cooling

Spread the cooked meat and bones on a sheet pan to cool.

Measure lamb stock to at least 4 cups, adding more water if needed.

Measure lamb stock to at least 4 cups, adding more water if needed. Return to the pot with the rice and cook.

Spread out the meat to cool on the sheet pan.

I spread out the meat on the sheet pan and chop it with a sharp knife right in the pan while the rice is cooking.

cooked rice in rich Fox Trot Farm lamb stock

Cooked rice in rich Fox Trot Farm lamb stock

Lamb & Rice Dog Food Recipe

Combine meat and rice in a large bowl and stir, stir, stir!

Fox Trot Farm lamb dog food packed into containers

Pack into containers of your choice and refrigerate or freeze for longer storage.

Fox Trot Farm Lamb & Rice dog food in the freezer

This is some of our Fox Trot Farm Lamb & Rice dog food in the freezer. The white that you see in the containers is rice, but also is the nutritious fat from the broth.   Call me at 803-804-3541 for more information, to arrange for picking up your Fox Trot Farm Lamb here at the farm, or to place an order for the Matthews Community Farmer’s Market. EIEIO!

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 here at the farm or at the Matthews Community Farmers Market on Saturday mornings. While supplies last.

Instant Pot® Lamb Pot Roast

Instant Pot® Lamb Pot Roast

Fox Trot Farm Lamb Pot Roast (An Instant Pot® Recipe!)

Deborah Burgess
Savory, velvety, comfort food made quickly in your pressure cooker!
Course Main Course
Cuisine American
Servings 6


  • Pressure Cooker


  • 1-2 whole Fox Trot Farm Lamb Neck Roasts, about 3 pounds total
  • 1 tbsp. neutral oil
  • Salt & Pepper
  • 2 cups peeled, diced carrots
  • 1 cup diced celery
  • 2 cups diced onions
  • 2 tsps. minced garlic
  • 1 tsp. dried thyme leaves
  • 1 whole bay leaf
  • 3 tbsp. tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon or Pinto Noir)
  • 1 tbsp. low sodium soy sauce (optional but will deepen flavor)
  • 2 tsps. Better than Bouillon® beef bouillon
  • 2 cups water (alternately, substitute 2 cups beef broth or stock for bouillon & water)


  • Remove the butcher twine from the neck roasts and discard, rinse the roast and pat dry.
  • Drizzle oil into Instant Pot® (IP) and press “Sauté.” (Mine is a six quart brand name Duo model.)
  • When oil is shimmering, add the lamb. Brown on all sides (when brown the meat will release easily from the pot). Remove from pot to a plate while you continue with the recipe.
  • To the pot, add carrots, celery, onions, and garlic. Sprinkle dried thyme, salt and pepper over and sauté and stir till veggies are coated with the oil and are heated. Stir in the bay leaf. As the veggies release their liquid, scrape up the bits of browned beef from the pot. A wooden spoon is good for this.
  • Clear a space in the center of the pot and add the tomato paste. Continue to sauté till the tomato paste is bubbling, and then stir it into the vegetables.
  • Add the dry red wine and soy sauce and stir to combine with the vegetables. When the mixture comes to a boil, stir while simmering rapidly for 3 minutes to cook off some of the alcohol.
  • Add the bouillon and water (or broth/stock) and bring back to a boil.
  • Return the meat to the pot. Lock the cover and set to high pressure. Set timer for 75 minutes. Allow the pressure to release naturally, about 30 minutes. Meat should be tender when pierced with a fork. If not, cook for another 10 minutes under pressure and allow natural release for 10 minutes, then quick release.
  • Remove the roast to a platter to allow to cool till you can handle it.
  • Meanwhile, skim the fat off the broth in the IP. (Important step)
  • Taste for seasoning and add salt and pepper as desired.
  • Bring to a simmer and thicken with a slurry made from 2 tablespoons of cornstarch mixed with enough water to make a loose paste. Simmer till clear and glossy. Turn off IP and cover with lid to keep warm.
  • Pull the meat from the bones and stir the meat into the vegetables and sauce. Serve over rice, mashed potatoes, or noodles and enjoy!

Here are some pictures of the easy method for cooking your Fox Trot Farm lamb neck roast in the Instant Pot®.

Brown the Fox Trot Farm Lamb Neck Roast in the Instant Pot

Brown the Fox Trot Farm Lamb Neck Roast in the Instant Pot®

Chopped vegetables for Fox Trot Farm Lamb Neck Roast pot roast
Chop the veggies while the roast is browning.

Vegetables sauteing in the Instant Pot®

Remove the roast and saute the veggies in the pot, scraping up any brown bits from the bottom as their liquid releases.

Lamb Neck Roast pot roast in Instant Pot®

Add all the liquid ingredients and bring to a simmer. Pressure cook in the Instant Pot®.

Comparison of lamb meat to bone in the Fox Trot Farm Lamb neck roast cooked in the Instant Pot®

I’ve deboned the roast. From a 3# roast, I got 1 1/2 # of meat and the small plate of bones. This is very easy to debone since the bones are a good size. The meat is perfectly tender, juicy, and flavorful.

Instant Pot® Lamb Pot Roast

I can’t wait for you to taste all the rich flavors in this pot roast!

Farmer Bob with Lamb

October 6, 2019
by Deborah Burgess

Lambing Season, Waxhaw Farmers Market and New FTF Market & Tour Schedule

Whew! What a long hot summer it’s been! So hot that we took a hiatus from our Sunday market and tours here at the farm. Visitors were melting, we were melting, and our farm animals didn’t want to come out of the shade. We were one of the lucky farms among our neighbors, and got the occasional heavy shower throughout the summer so our ponds remained almost full and the pastures green, but oh my! The heat and humidity! Whew!

In the steaming hours of the summer, during chores and the many projects underway, Farmer Bob suggested that maybe we should open our farm market just one Sunday each month instead of weekly. With just the two of us manning the farm market, and Farmer Bob still working his weekday job, many projects are left for the weekends and, besides, with our return to the Waxhaw Farmers’ Market on Saturdays, we’re often wishing for a day of rest or “catch up” on Sundays. So, our next market day here on Fox Trot Farm will be Sunday, October 27th. We’ll have lamb meat, honey, soap, and crafty things for sale, and Farmer Bob will be conducting the guided tour at 2:00 with hay rides, too. We’ll continue doing by-appointment guided tours for groups of 10 or more.

Now we are in the middle of lambing season. Hobart was fast asleep in the shade when the first lambs were born but, as soon as he discovered he had babies in the field to watch over, his normal no-monkey-business fearsome expression turned all soft and happy.

Hobart Happy Face

What a nice lamb for our first of the season! You can see the big girl behind the fence, a “lady in waiting.” Continue Reading →

Tallow Packed in Containers

July 21, 2019
by Deborah Burgess

When it’s hot outside, I get in the kitchen and make tallow!

***Our farm market and tour will be closed today due to excessive heat. Stay cool!***

Wow! It sure is summer in the South! It was high humidity, high 90 degrees, and Farmer Bob moved slowly and methodically outside all day Saturday. I got in the kitchen to start prepping for making soap this coming week. Anything to stay inside!

Last fall I asked our certified humane processor to save me some suet (beef fat) the next time he processes beef, and he did. Boy, did he ever! He sent me a whole box back with our lamb, forty pounds!

Suet Frozen Continue Reading →

July 19, 2019
by Deborah Burgess

Lost and Found Cinnamon Bread Recipe DIY

This past week, my friend Laurie asked my advice about a cinnamon bread recipe she’d found. To be exact, she said her mother found it and thinks it is a recipe that her grandmother used to make one of her favorite childhood breads. She’d long thought that it was lost forever. They tried the recipe and it was a failure, so we sat down with the original recipe to take a look. Here it is:

You can see where my friend started taking notes as we read the recipe together and I answered questions and made suggestions. If I’d only had one more day with her, we’d have baked it together but, alas, I had to go home, so I camscanned this page and promised I would bake it and send her a tutorial, so here it is. 🙂 Continue Reading →

July 4, 2019
by Deborah Burgess

Happy Birthday, USA!

We all have so much to be proud of and thankful for in our great country. Farmer Bob and I hope that all our farm friends have a wonderful day today celebrating our nation’s birthday! If you have family and friends coming in for the weekend, stop by and see us on Sunday. We’ll be open from 1:00-5:00, and Farmer Bob will have the hay wagon ride rolling!


Wagon ride on Fox Trot Farm

June 28, 2019
by Deborah Burgess

Sunday Funday Tours on the Farm

Almost every Sunday is Funday on Fox Trot Farm, but last weekend we had 292 visitors having fun on our farm for our county’s annual  Ag+Art Tour! Wow! Farmer Bob and I were thrilled to make new friends and see so many old ones again. I was so busy that I barely had time to snap any photos! Here are a few:

Farmer Bob and his hay wagon were busy the entire time! He used his big red tractor to haul loads of happy visitors to the footbridge to the Back Forty trails, then brought back another group. Round and round they went, back and forth! Lots of people visited the animals, scratched ears and backs, and then went for their hay wagon ride through the woods to the Back Forty.

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