I have the honor of serving as the vice president of the California Wool Growers Association - the oldest livestock organization in the state. I recently asked my fellow officers, all of whom are of Basque heritage, to share their favorite lamb recipes. I can't wait to try them!
I should say that most of the sheep ranchers I know gravitate towards the lower priced cuts of lamb. That's not to say we don't enjoy a good rack of lamb or loin chop when we have the chance; rather, I suspect that most of us would rather sell these expensive cuts - or save them for special occasions.
Here are the recipes they shared!
Ryan Indart, President
Ryan and his family farm and ranch in Fresno County. I've always wanted a recipe for Basque beans - can't wait to try this one! He says its a combination of recipes from Wool Growers Basque Restaurant in Bakersfield and Louie's Basque Corner in Reno - two of my favorite places to eat!
As a part-time shepherd with a day job, I've come to realize that I have an opportunity (perhaps, even, a responsibility) to talk about the day-to-day realities of raising sheep. Many of my full-time sheepherding colleagues don't have time to tell their stories; their days are consumed with caring for sheep. There are exceptions, obviously - be sure to check out these Instagram accounts of a few of my favorite California shepherds: @californiasheeprancher, @starcreeklandstewards, @wookeyranch, @humboldtherder, @skyelarkranch and @jaimegreywin!
Nearly 2 years ago, I started a project I called #Sheep365 - I took (and talked about) a photo of our sheep operation each day for a full year. I found it to be a fun - and challenging - project! Having something to say everyday is not as easy as it sounds (even for me).
This year, beginning this Saturday, I'm going to try something different. While I'll continue my written blog, I'm going to start a once-a-week video blog (o…