[Jacob-list] Lamb Chops

[Jim Spahr]

After the discussion recently about feeding lambs for the freezer, I wanted to report that our lamb chops are tender.  This was a Romney x Bluefaced Leicester ram lamb who dressed out at 48 lbs.  The processing cost was $61.00 which seems high to me.  We took him off pasture in Sept., then fed alfalfa hay, and whole corn for the last 2 weeks.  
I marinated the chops in Teriyaki sauce overnight, browned them and then baked them in the oven for awhile.  I must admit that I still prefer pork chops, although the lamb chops were good.  I need to experiment with other recipes. I have not tried the ground lamb or leg of lamb yet.  A 76 year old German lady told me to marinate the leg of lamb in buttermilk overnight.  My brother-in-law said his wife basted the Jacob leg of lamb we gave him in apricot jam and he ate the entire leg himself!  Any more good recipes to share?

                                                          Mary Spahr
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