Fox Trot Farm

Grass Fed Lamb and Fresh Eggs from our Happy Hens

Fox Trot Farm Lamb Sausage Ragu

January 31, 2020
by Deborah Burgess
0 comments

Lamb Sausage & Shitake Ragu, oh my!

Lamb Sausage & Shiitake Mushroom Ragu

Debbie Burgess
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, 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
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Course Main Course
Cuisine Italian
Servings 8 1 cup each

Ingredients
  

  • 1 tbsp olive oil
  • 16 oz Fox Trot Farm White Wine & Garlic Lamb Sausage
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely minced
  • 1/2 cup onion, finely chopped (no garlic needed, it's in the sausage!)
  • 2/3 cup each finely chopped carrots & celery
  • 8 oz fresh shiitake mushrooms stems removed and caps thinly sliced
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 cup dry white wine such as Pinto Grigio
  • 28 oz can San Marzano whole peeled tomatoes (using SM tomatoes does make a difference)
  • 1 cup water + 1 tsp. low sodium soy sauce (a secret ingredient!)
  • 1 3-inch piece Parmesan cheese rind, or 1/2 cup shredded plus more to serve
  • 1 lb. pasta of choice, prepared A nice broad, flat pasta such as farfalle is perfect for this hardy ragu.

Instructions
 

  • Heat Dutch oven over medium heat. Add 1 tbsp. oil and heat to 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 tbsp. 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 reserved broth and add the carrots and celery. Cover the pan and simmer, stirring frequently, to steam the veggies a bit to soften, about 3 minutes.
  • Sit in the fresh mushrooms along with the 1/2 tsp. kosher salt and 1/2 tsp. ground black pepper. Pour in the 1 cup white wine and stir to combine all.
  • Bring to a fast simmer over medium heat to cook off the alcohol and soften the shiitakes, about 4 minutes, stirring frequently, while you prepare the tomatoes.
  • For the tomatoes, dump the whole can 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 + soy sauce to rinse out the tomato can. Stir all to combine.
  • If using the cheese rind, add it now. Bring mixture to a simmer. Reduce heat and simmer slowly, stirring frequently, for about 30 minutes. If using shredded cheese, stir it in now to melt.
  • Adjust seasoning with salt and pepper to suit your taste. Serve over pasta.

EIEIO!
Debbie

Recipe for collard green casserole

November 24, 2019
by Deborah Burgess
2 Comments

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.

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November 15, 2019
by Deborah Burgess
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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.

Picture of Fox Trot Farm Leg of Lamb

Holiday Herb Roasted Fox Trot Farm Leg of Lamb

Deborah Burgess
So delicious and so simple to prepare, this is our lamb at its finest. It is tender, succulent, and mild tasting with just the right amount of seasoning to make your mouth water! What a feast for your holiday gathering!
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Course Main Course
Cuisine American
Servings 6

Equipment

  • Meat Thermometer
  • roasting pan or sheet pan with rack

Ingredients
  

  • 1 4-5 lb. Fox Trot Farm Bone-in Leg of Lamb thawed, rinsed, & patted dry
  • 1 tsp. ground dry mustard
  • 1 tsp. ground dry ginger
  • 3 tbsp. finely minced rosemary needles
  • 2 tbsp. fresh mint leaves
  • 2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 4 cloves garlic, finely minced
  • 1 tsp. soy sauce
  • 1 tbsp. olive oil

Instructions
 

  • Combine all the above ingredients except the meat in a small bowl to make a thick paste. Rub the paste all over the meat, pushing it into crevices, until the entire roast is coated.
  • Place in a plastic bag, squeeze out the air, and seal. Refrigerate at least 2 hours, but overnight is best.
  • Heat oven to 350 degrees.
  • Take the roast out of the plastic bag and place it on a rack over a foil-covered sheet pan. Place meat thermometer in thickest part of roast, being careful not to put it against the bone.
  • Roast at 350 degrees for about 1 1/2 hours, or until the thermometer reads 135 degrees for medium rare. (The amount of time will depend on the size of your roast.)
  • Remove from oven, cover lightly with foil, then lay a heavy kitchen towel over top. Allow to rest for at least 20 minutes. If you slice it sooner, the juices will pour out.
  • Slice and arrange on a platter. Pour any escaped juices over the top

You can purchase this roast and any of our lamb meat at the Matthews Community Farmers Market on Saturday mornings, or right here on our farm at 5066 Rowell RD, Lancaster. Just give us a call at 803-804-3541 to make sure we’re home to help you.

EIEIO!
Debbie

 

November 4, 2019
by Deborah Burgess
0 comments

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
0 comments

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.
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Servings 5 pounds

Equipment

  • 6 quart or larger pressure cooker

Ingredients
  

  • 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

Instructions
 

  • 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
4 Comments

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!
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Course Main Course
Cuisine American
Servings 6

Equipment

  • Pressure Cooker

Ingredients
  

  • 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)

Instructions
 

  • 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!

Cranberry Christmas Lamb Meatballs

December 6, 2017
by Deborah Burgess
2 Comments

Perfect for Entertaining! Lamb Meatballs in Cranberry Pinot Noir Sauce

Here’s our favorite holiday party or weeknight dinner recipe because it’s so easy and delicious, Fox Trot Farm Lamb Meatballs in Cranberry Pinot Noir Sauce. Perfect timing, too, since our own ground lamb will be on sale for $5.99 a pound through Christmas or until sold out. Give me a call (803-804-3541) or stop in on Sunday afternoons from 1:00-5:00 when our farm market is open.

Cranberry Christmas Lamb Meatballs

Cranberry Pinot Noir Lamb Meatballs

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Hungarian Lamb Soup

November 9, 2017
by Deborah Burgess
1 Comment

Quick Hungarian Lamb Soup & It’s the Little Things that Count

Hungarian Lamb Soup

Quick Hungarian Lamb Soup a la Fox Trot Farm

This week is definitely SOUP weather. It’s chilly and rainy here on Fox Trot Farm…nothing to complain about since we are still way below average for our rain totals this year, and thankfully not cold enough to wear gloves, but the only animals that like this weather are the ducks. 🙂

I was in the midst of soap making yesterday when Farmer Bob called to tell me his flight had landed and yes, he sure would like supper when he gets home. Yikes! I cleaned up my soaping mess and found a recipe for lamb soup from Saveur magazine. Here’s the original recipe, and it looks good, but boy oh boy, I sure didn’t have enough time to make this, and didn’t even have all the ingredients. Instead, I did some short cuts and substitutions, and Farmer Bob pronounced it DELICIOUS and worth making again. (When he likes a recipe I make, there are always lots of sound effects that accompany dinner! haha) Here’s my version for you to try. (I especially love the method of mixing the flour with the sour cream to keep it from curdling in the soup.) Continue Reading →

Fox Trot Farm Pot Roast using our pastured lamb

September 19, 2017
by Deborah Burgess
0 comments

The BEST pot roast you’ll ever have, hands down!

We have gorgeous neck roasts from our pasture raised lamb, but there’s not been much interest in using those to make a pot roast, and I think it’s because most of us haven’t branched out far from the very familiar chops and racks and legs, right?

Fox Trot Farm Pot Roast using our pastured lamb

Fox Trot Farm Pot Roast

A while back, I came across a Chef Gordon Ramsey video where he said the neck roast is his favorite part of the lamb for pot roasts because it is so incredibly flavorful. I agree that it is a best kept secret! So, I’m going to share MY secret with you for a very easy and oh-so-yummy recipe for YOU to try with our neck roasts. I made this yesterday and Farmer Bob was so happy! (The full recipe comes after the “how-to” pictures.) Continue Reading →