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Jumbuck Lamb
Greatest Rack of Lamb Recipe from Down Under!

2 Lg. whole racks of lamb; boned and well trimmed.

3 T. crushed whole yellow mustard seeds (crushed in a pepper mill)

2 t. salt

2 t. freshly ground black pepper

2 T. clarified butter

1/2 c. dry white wine

2/3 c. beef stock

2 t. red currant jelly

3 T. softened butter

Sprigs of fresh watercress for garnish


Roll fillets of lamb in a mixture of the crushed mustard seeds, salt and pepper until very well coated.


Heat clarified butter in a large, heavy skillet and sauté the fillets of lamb over high heat for one minute on each side.  Lower the heat and continue to cook for about 6 minutes longer, turning twice, until the lamb is just medium rare.  Do not overcook.  Remove the lamb from the skillet, transfer to a small platter and place in the oven to keep warm.


Pour off most of the butter from the skillet; add the wine and cook, stirring over heat until the wine is reduced to just 1 or 2 tablespoons.  It will coat the bottom of the pan.


Pour in the beef stock, and continue cooking until the sauce in the pan is reduced by half to about 1/3 cup.


Lower the heat and add the currant jelly, stirring until it has completely dissolved.  Still over a low heat, add the butter, bit by bit, swirling it into the sauce with a whisk.  Add each piece of butter as the previous one dissolves.  Do not allow the sauce to boil.  The butter will thicken the sauce to a syrupy consistency.

Remove the lamb from the oven and cut into slices about an inch thick.  You should be able to cut about eight slices from the fillet.  Arrange the slices on a warm serving platter or on individual plates, spoon the sauce over and around the lamb, garnish with watercress and serve.

Serves 4.


Fresh Ideas for Creating Lamb Dishes

Lamb's versatility and delicate taste makes it a great option for hearty weekday meals. Make the most of the many cuts of lamb available to create meals with a difference your family will love.

  • Use either ground lamb or cold roast lamb to make delicious moussaka. Layer the lamb, sautéed with garlic, onion, tomatoes and Mediterranean herbs, with grilled eggplant and top with a creamy white sauce. Bake in the oven until golden and serve with a Greek Salad.

  • Use cubed fresh lamb and store-bough sauces to make delicious curries. Tomato based and lentil based curry sauces are both particularly good with lamb.

  • Simmer lamb fillets or sliced lamb steaks in well seasoned stock with potatoes, carrots and onions to create the traditional English dish called Lancashire Hotpot.

  • For a Friday night special, stuff a small boneless roast with a combination of wild rice, dried apricots and toasted pinenuts before roasting.

  • Turn ground lamb into tasty meatballs in a marinara sauce. Served with couscous or flat needles like linguine.

  • Simple grilled or broiled lamb chops take on a gourmet status when served with creamy mashed potatoes into which a generous teaspoon of pest (one per person) has been stirred.

  • Served sliced roast lamb, hot or cold, in warm pita bread, with a zingy yogurt, cucumber and mint dip.

  • Sauté lamb steaks with olive oil, sliced red onion, cubed eggplant and a little ground coriander to recreate the flavors of Morocco.

  • Season lamb fillets with packet fajita mix, sauté with green and red bell peppers and served wrapped in warm flour tortillas and with a spicy tomato salsa.

Courtesy of Sheep Industry News • October 2001

Please visit for more lamb recipes.


"Yvonne's Book Club"
(Oprah thought she was only one with her own book club!)

Below are two of the best books that I have read this year! Each of these that describes a shepherd's life perfectly. One is a wonderful humorous approach and the other tells it like it is.

To purchase either one of these books please email us or call us at 1.810.798.2568. You make also click on each book to be directly linked to their website.

Wool Gathering : A Sheep Family Reunion
by Lisa Wheeler, Frank Ansley (Illustrator)

Our Price: $16.00


Today I Baled Some Hay to Feed the Sheep the Coyotes Eat
by Bill Stockton
Our Price: $7.95



Washing and Storing
Your Precious Woolies
With proper care they will last for many years.

Handknit woolen garments should be washed in warm tap water with a gentle soap, such as Ivory, Lux or Dawn.  This will keep them from shrinking.

Submerge your garment in the soapy water and let it sit for 30 - 60 minutes.  Gently squeeze out excess soapy water.  Draw rinse water the same temperature and rinse the garment.  Two rinses are recommended.  Squeeze out excess water (you can spin for half cycle on gentle, too) and lay the garment flat to dry - keep it away from direct heat or sunlight.

To avoid "felting" just remember these three points":
* Always use the same temperature to wash and rinse woolen items;
* Always soak and squeeze - "that's the trick";
* Never agitate either by rubbing or in a washing machines.

Always wash the garment before storage.  For good moth/pest control you can purchase cedar chips and cedar oil.  Sprinkle the cedar oil lightly in the chips, put them in a nylon stocking or small cloth bag and place among your woolies.