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    Ohio Lamb Industry Working to Promote Local Food

    The Ohio Lamb Marketing Program, along with the American Lamb Board and other Ohio Programs, presented their 2nd Annual Ohio Lamb Chef’s Day last Tuesday. The event brought chefs, store owners, aspiring farmers and others together to learn about new and innovative lamb cuts. Chef Chris Michel, the Executive Chef of Monsoon East in Bellevue, Washington, prepared several dishes using the same cuts of lamb. Representatives from the Ohio Grape Industry discussed pairing Ohio Wines with the dishes. Middle West Spirits started the lunch off with a special lemon cocktail and Jeni’s concluded it with a scoop of Rockmill Golden Ale & Apricot that was paired with Debonné Vineyards 2010 Vidal Blanc Ice Wine.

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    Although sheep and lamb numbers have been declining nationally, numbers in Ohio are up, ranking Ohio as the 12th largest sheep, lamb and wool producing state and the largest state east of the Mississippi River. At this year’s Chef’s Day the weather was quite chilly and rainy, but the setting was still beautiful. The event took place inside the main barn of Jorgensen’s Farms with tours of their herb gardens and sheep pastures, a viewing of a set of newborn twin lambs and a showcase of their wool fleece products rounding out the event. Having the event on a working farm and showcasing other Ohio products throughout the day emphasized the growing local food movement of knowing your food from farm to table.

    Jorgensen Farms raises organic pasture raised Romney lamb that they sell in whole or in cuts. The sheep graze on 30 acres – six paddocks of five acres each. Val Jorgensen founded Jorgensen Farms in 2002 and it has since been certified organic. Her son Matt started the sheep flock and chose the Romney bread because they are great foragers. Val has several others that help her run the farm. Roger Genter, holding the twins to the right, has been a part of the farm since 2005 and does much of the field work and construction projects. They shear the sheep once per year and make socks, pelts and pillows to sell. They are really committed to using every part of the animal.

    Dr. Paul Kuber, Associate Professor of the OSU Department of Animal Sciences demonstrated the lamb cuts. Below, he demonstrates Frenching ribs.

    The demonstration carcasses were provided by Roger High, OSU Sheep Extension Program Specialist, Executive Director of the Ohio Sheep and Wool Program and also owner of his own sheep farm near Richwood. The carcasses were about 75 pounds hanging weight (about 130 live weight) with the end result of meat cuts being about 25% of the live weight. Dr. Kuber showcased new and creative lamb cuts for chefs. He demonstrated how to break down the larger cheaper cuts into the fancier high end cuts, effectively saving you money and using more of the lamb. [Visit the American Lamb Board’s website for step-by-step instructions and video.]

    The Recipes

    The meal started with an Asian Lamb Slider with bacon and simple Asian coleslaw and served on an artisan bread from La Chatelaine. Recipe by the OSU Animal Sciences. Served with a lemon cocktail by Middle West Spirits, based on their flagship spirit OYO.

    Lamb Burger topped with Simple Asian Coleslaw and Lamb Bacon

    For the bacon you will need:
    This recipe is for 3-4 lamb saratoga rolls (4-5 lbs of raw meat). Steps are: 1) Bacon Dry Cure and Curing, 2) Bacon Cooking rub, 3) Cooking time will vary based on weight of individual items.

    Bacon Dry Rub
    1/4 cup Morton Tender Quick
    1/4 cup dark brown sugar
    1/4 cup course black pepper
    2 T granulated garlic

    Mix all ingredients together. Using a fork or sharp knife, stab the lamb saratoga roll multiple times in about 1/2″ increments. This will help the cure penetrate the center of the meat block. The dry rub is enough for about 3-4 saratoga rolls which fit nicely into a gallon zipper bag. Roll each saratoga into the dry rub mixture and place in bag. Pour the rest of the mixture into the bag and let sit in the refrigerator for 3-4 days turning 2 times a day. The cure will penetrate a thickness of up to 2 inches without injection. After the dry curing time has been met, you can check to determine if the cure has penetrated the center of the meat block. It will have a translucent dark red/purple color.

    Rinse. After curing, rinse the saratoga rolls, removing the dry cure rub and allow to soak in cold clean water for 30 minutes. Repeat the soak two more times in fresh water. Pat dry after third soak and proceed to cooking rub.

    Bacon Cooking Rub (per piece)
    3 T brown sugar
    1 tsp freshly ground sage
    1 tsp granulated garlic
    1 tsp Red Arrow Chardex Hickory smoke powder

    Combine all ingredients and mix thoroughly. Apply a generous amount of rub to all surfaces of the saratoga roll. The addition of the smoke is necessary if you’re cooking the bacon with the oven method.

    Cooking

    • Bake the bacon at 250° for 1 hour per pound of meat to an internal temperature of 145°. When baking it is imperative that you use some type of smoke flavor as a dry rub (as per the recipe).
    • OR: Using a gas or charcoal grill, you can smoke the bacon by removing the dry smoke from the rub and ensuring that there is no direct heat. In either grilling method, you will need to soak hardwood chips of your choice in water overnight. Place them in foil and wrap. Make slits in the foil on the top of packet and place on either side or grill grate. In a charcoal grill, place a heat-proof pan in the center of the charcoal grate with water in the pan. Place the charcoal on both edges and around the water vessel. The uncooked bacon will be sitting on the grill grate above the water during the smoking process to ensure no direct heat.
    • A gas grill will be set the same way including a water vessel, wood chips and indirect heat with one exception: the water will be in a glass oven proof dish with a wire rack that the meat will sit on during the smoking process. If you have more than two burners, you can turn off the center burners to prevent direct heat and the uncooked bacon will be placed directly on the grill grate. The water vessel will also be placed on the grill grate, assuring tat the pastrami will fit in the center with no direct heat.
    Both systems should be keep at a temperature of 250°. This can be accomplished by adjusting the dampers on a charcoal grill or dials on a gas grill. This may take some monitoring. Cook the bacon as it smoked to an internal temperature of 145°.
    • After the internal temperature is reached, remove the bacon from the oven and wrap in foil. Let the bacon rest for 2 hours. Then it is ready to eat.

    For the burger you will need:
    1 lb ground lamb
    3T chopped fresh cilantro
    1 cup cooked brown/wild rice mixture
    1/2 lb of sliced shitake mushrooms
    2 cloves or garlic, crushed
    1 T butter
    1 tsp salt
    1 tsp pepper

    In skillet, sauté shitake mushrooms with butter and garlic until slightly wilted. Once they have cooled, combine all ingredients in a mixing bowl and tacky to the touch, form 2.5″ patties about 1/2 inch thick. The patties will shrink, so diameter may vary depending on the mini buns you elect to use. Top the burger with the lamb bacon.

    Simple Asian Coleslaw
    You will need:
    1 lb shredded Asian cabbage, with carrots
    1/2 bunch cilantro, chopped finely
    1/2 cup mayonnaise
    1/4 cup Sirrachi pepper sauce
    1/2 cup salted shelled peanuts
    1 T rice vinegar
    Juice of 1/2 lemon
    1 clove garlic, pressed
    salt and white pepper to taste

    Combine all ingredients except the peanuts. Peanuts are best added just prior to serving to maintaining crunch.

    Recipes by Chef Chris Michel

    Rosemary Lamb Terrine with feta, pistachio, currant and fennel mostarda and taro chips

    Wine Pairing: 2008 Grand River Valley Gewurztraminer by Ferrante Winery & Ristorante in Geneva.
    Spicy citrus aroma and flavor, floral notes, off-dry. 1% R.S 14.99

    You will need to combine the following in a braising dish:
    2 lb lamb shoulder plate
    1 bay leaf
    1-2 sprigs of rosemary
    1 T white peppercorn
    5 cloves garlic
    1 cup white wine
    1 cup water

    Cover dish with foil making sure to create a good seal. Place lamb in oven at 375° and cook for around 3 hours or until lamb is very tender. Remove lamb and strain braising liquid. Reduce liquid by about half. After lamb has cooled, place into a food processor with 4 oz of tempered butter. You could also break up the lamb with your hands. Place lamb and butter mixture into a cold bowl. Adding a little at a time, mix in the reserved braising liquid, salt and white pepper until texture and seasoning are correct. Terrine can be molded by using plastic wrap or placed into individual molds. Garnish Terrine with crushed pistachios, which will lightly stick to the terrine and crumbled feta cheese.

    Mostarda – Combine in pot:
    2 cups medium diced fennel (reserve fronds)
    1 cup dried currants (other dried fruits will also work well)
    1 cup white wine
    4 oz water
    2 oz sugar
    2 oz white wine vinegar
    1 small sprig rosemary

    Reduce on medium low heat until no liquid remaining. Be careful not to over reduce which may result in burning the sugar. After Mostarda is reduced, fold in fennel frond and 1 T olive oil. Can be served at room temperature or cold along side the Terrine.

    To make the taro chips, cut in half and peel taro root. Slice taro on a mandoline and soak in water for 10 minutes to remove excess starch. Drain and pat excess water. Fry slices around 325°. Immediately season with salt and enjoy with the Terrine. If no taro is available, wheat crackers would be a great substitute.

    Lamb Tartare with lemon, caper, grilled zucchini

    Wine Pairing: 2009 Isle of St George Pinot Noir by Firelands Winery in Sandusky
    Firm, focuses, smoky herbal notes, cherry, raspberry, anise, tea flavors, 13.99

    Cut enough zucchini into quarter inch slices for at least three slices per serving. This is to ensure zucchini does not fall apart when wrapping tartare. Lightly season zucchini with salt, pepper, olive oil before grilling. Grill each side, making sure not to over cook. Slices will continue to cook after being pulled off heat.

    Combine in a cold mixing bowl:
    1 lb finely diced lamb (top blade and eye of round)
    2 T chopped capers
    1 brunoise shallot
    1 lemon juice (reserve peel for garnish)
    1 anchovy mined
    1 garlic clove minced
    1 T dijon
    2 T chopped cilantro
    1 T chopped Italian parsley
    1 T olive oil
    2 tsp egg yolk
    salt and pepper to taste

    Gently fold and work all ingredients together. Ingredients should stick together without being overly wet. Mold or divide into desired sizes and shapes. Serve alongside grilled zucchini. Garnish plate with capers, lemon zest and olive oil. Tartare is also great with grilled bread or crostinis.

    Lamb Ragout with white bean, ramp pistou, pickled ramps and lime creme fraiche

    Wine Pairing: 2008 Ohio River Valley Cabernet Sauvignon by Valley Vineyards in Morrow
    Juicy layers of black currant, black cherry, violet and cocoa, with soft oak nuances from barrel aging. Supple, velvety tannins, lingering finish. 24.99

    Lamb Ragout
    You will need:
    dice 2 lbs lamb top and bottom round (other leg portions can be used as well)
    1 large onion
    4 cloves garlic
    2 T paprika
    2 oz crushed tomato
    2 cup red wine
    4 oz diced bell pepper
    2 oz shopped parsley
    4 sprigs fresh thyme
    3 cups chicken or beef stock

    In a dutch oven, brown off seasoned lamb chunks using a high heat and oil. Using a couple pinches of flour will help the browning process. After lamb is browned, remove from pan. Lower heat and cook the vegetables, herbs and spices (except for the parsley) in the dutch oven. Deglaze pan using the wine, making sure to scrape up the browned bits stuck to the bottom. After deglazing, put broth and meat back into dutch oven. Reduce heat and cover pan. Simmer until lamb meat is tender and ragout’s sauce coats meat nicely (about 1 to 2 hours).

    Pickled Ramps
    Separate the green leaf from the white root. Set greens aside for the pistou. Making sure white part of ramps are cleaned, bring a simple pickling liquid up to a boil and pour over the ramps, letting them cool and slightly cook in the pickling liquid. They will be ready to serve is as little as 20 minutes.

    Ramp Pistou
    Take 1 garlic clove, break down in a mortar and pestle, add 1 tsp salt, 2 oz of ramp greens, 1 oz of crushed tomato. Slowly add 1/4 cup of extra virgin olive oil. Finish with 1/2 cup grated parmesan.

    Lime Creme Fraiche
    Use a little lime juice and zest and fold into creme fraiche. If no creme fraiche available, sour cream is a good substitute.

    To plate: Place pistou on the plate first, then white beans directly on top. Spoon lamb ragout on top of the beans, and finish with a dollop of creme fraiche and a few pickled ramps.

    Lamb Roast with thyme, sweet onion puree, cherry tomato-brussel sprout-roasted garlic hash, chimichurri

    Season lamb knuckle generously with salt, pepper, garlic and olive oil. Let marinade for 2-3 hours.

    Sweet Onion Puree
    Peel and dice three onions. Sweat onions in pan on medium heat with 1 clove garlic, 1 sprig thyme, 1 bay leaf until onions become translucent. Make sure no liquid is remaining. Remove bay leaf, as well as thyme, and place cooked onion in a blender adding 2-3 T cream and 3 T butter. Blend until smooth in texture. Onion mixture can also be passed through a fine mesh sieve for an even smoother texture. Season with salt and lemon.

    Cherry tomato-brussel sprout-garlic hash
    Cook brussel spouts to desired doneness, grilled or fried. Next combine in a bowl with cherry tomatoes, roasted garlic and season to taste.

    Chimichurri
    1/2 cup parsley
    1 T finely chopped fresh thyme
    1/4 cup olive oil
    1 T chili flake
    2 T lemon juice, plus zest
    2 cloves garlic

    Finely chop parsley, thyme and garlic. Place all ingredients into a small mixing bowl adding a pinch of salt and pepper.

    Grill or roast lamb knuckle until desired doneness. Place a generous spoon of sweet onion puree on plate, then vegetable hash. Slice meat and place on top. Drizzle the Chimichurri on top of the lamb and around the plate.

    Resources:

    Ohio Lamb Marketing Program

    American Lamb Board

    Ohio Grape Industries

    Ohio Farm Bureau Federation

    Ohio State University Extension

    Upcoming Lamb Events:

    Ohio Sheep Day, July 16, 2011 at Blue Heron Farm in Columbiana County. Primarily for sheep farmers and anyone interested in sheep management.

    Ohio Lamb Jam at Ohio State Fair, August 5, 2011 at 11:30am

    2011 Wine Festivals

    The Ohio Lamb Chef’s Day did a wonderful job of promoting the buying and consuming of Ohio made products. There will be a video posted soon of how to break down lamb cuts. BluesCreek Farm Meats also did a lamb cutting class this year if you are interested, contact them for more information.

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    Anne Evans
    Anne Evanshttps://www.linkedin.com/in/anne-evans/
    Anne Evans is the Co-Founder and Director of Operations for The Metropreneur and Columbus Underground. She regularly contributes feature stories on both sites, as well as Mega Weekend each week. She has started and grown businesses, created experiences, forged community partnerships, and worked to create opportunities for others. She loves meeting new neighbors and those making an impact in our community. Want to connect?
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