You guys rock.
I love it when you share a new product, ingredient, restaurant opening or special dish. I love it that we all want to help each other discover. I love sharing back the wealth of greatness available in our beautiful neck of the woods.
Silja sent me a message the other day. “If you like lamb, I heard this was a great place…”
Lamb is my favorite special-meal.
I am now the proud owner of ½ a lamb. He/she was born in February of this year on one of the most beautifully peaceful and romantically enchanting farms that I’ve seen in a long time. The Olive Ewe Katahdin Sheep Farm in Lowell.
It is located just off of Hwy 540 and Hwy 264.
As I pulled up into the driveway of sheep herder (rancher? shepherd? sheep master?) Todd Stephen’s home, I was greeted with this storybook view.
Out came Todd with his trusty, loyal and majestic-looking sheepherding Pyrenees dog, Juco.
We spent some time talking about his sheep, Juco and his seventeen-acre farm. The herd even has a godmother, of sorts, whose name is Pinky Tuscadero. She’s the ringleader and gets her name for an unusual ritual she goes through when she births. She loses her hair and then gets a pinkish sunburn tint.
Looks how handsome she is.
She knows it. Flaunts it.
When I arrived, the sheep were grazing up on the hill. Talk about a view straight out of the movie, Babe. If Pinky opened her mouth and talked, I would not have batted an eye. It would have, somehow, seemed perfectly normal.
Then Todd said Watch this, watch what they do when I call them. Watch their heads pop up and they’ll come running.
Run, they did. Like the wind!
The last stop of the storybook tour ended with D-Mac, the gorgeous grunting gluttonous potbelly big. He’s starting to grow his tusks back.
He’s cocky about that.
You would think my spell check would no longer ask me to confirm the word gluttonous. Surely it reads my posts and sees how I eat.
You were wondering about my ½ of lamb, weren’t you?
Best part of the day… my take-home bounty!
Soooo happy… that leg of lamb is just in time for Thanksgiving. Were you around when I shared my family’s famous Thanksgiving Day marinated lamb recipe?
Are you a lover of lamb, too?
The Stephens birthed 35 baby lambs this year and has them butchered locally. It looks like maybe, just maybe, there may be a bun in the oven for one of the ladies. A late season surprise.
The Olive Ewe Farm does not have a website but they do have a facebook page. Head on over there right now and check out their page and “like” it so you can be kept up-to-date on all the happenings at the farm, including pricing and availability.
Go on, do it.
Oh, another thing I learned during my visit with Todd is the easy digestibility of lamb for people with Crone’s disease. One of his repeat customers has the disease and is unable to eat beef or poultry. Apparently the fat in lamb is easy for him to consume. That makes me happy.
I highly recommend you checking this local gem out. Maybe even split an order with a family member or friend.
My dad doesn’t know it yet, but he’s getting half of my bounty.
After all, it was he who introduced me to lamb chops, rack of lamb, and marinated leg of lamb.
It’s the least I could do.
Eat well, my friends. Eat well.