Wild Turkey Farms
  • Cooking WTF Style- Lamb Meatballs
    I have decided to edge out of my comfort zone a little bit.  If you have ever asked me at the Farmer's Market about how I cook lamb or how to cook lamb my normal response is "I let my husband do it!"
     
     
    I decided I needed to venture out & actually try to cook some lamb on my own.  I had a customer a few weeks ago who was buying ground lamb to make meatballs so I thought I'll try that.
     
    The recipe that I used to help me get started with the meatballs can be found here.
     
    I used a pack of ground lamb, mixed in some bread crumbs (leftover baguette from Chef Charles at the Davidson Farmer's Market), 1 egg, beaten, dried parsley, marjoram, salt & pepper.  I combined all the ingredients by hand & put it in the refrigerator for about 20 minutes (not 1 hour like suggested in the recipe).  Next, I rolled into balls.


     
    As suggested by the recipe I cooked the meatballs in butter (YES, a whole stick of butter) & added the 1 Tbsp of Olive Oil. 
     
     
    And here are my lamb meatballs.
     
     
    According to the Farmer Lee.....I did overcook the meatballs just a little bit.  But the lamb shoulder chops that I cooked in all the leftover butter he said those were just right!
     
    As luck would have it I got an email newsletter that include a recipe for spicy lamb.  So stay tuned.....


  • Last Turkey Post
     
    I hope you all had a wonderful Thanksgiving!!  The WTF family sure did.
     
    One thing I was really looking forward to this year was using the turkey carcass to make stock.  I have been using our chicken backs this year to make stock & I thought the turkey would be fun to try.
     
    Last week I got an email newsletter that included a recipe for Next-Day Turkey Soup.  I did some tweaking to the recipe & this is what I came up with:
     
     Turkey Soup
    1 leftover turkey carcass
    Water
     Sliced carrots
     Chopped onion
    Sliced celery
     Garlic, minced
    Salt & pepper to taste
    Dried Parsley
     
    Place carcass & water in stock pot & bring to a boil.  Reduce heat, cover & simmer for 1 1/2 hours.  Remove carcass.


     Remove meat from bones & set aside.
     
     
     Discard bones, then strain broth & skim fat.
     
     
     Add carrots, onion, celery, garlic, salt & pepper & simmer for 30-45 minutes or until vegetables are tender.
     
     
     Add parsley & heat through.




     
    The original recipe calls for adding cubed turkey meat but I left some meat on the carcass so there was no need to add extra. 
 

Email Newsletter Signup

WTF in the News

Salisbury Post:

Mobile Processing Unit

Charcuterie 101

The Wild Turkey Way

Winston-Salem Journal:

Farming with Animal Welfare in Mind

Davidson News:

Turkey-to-Table 101

Raleigh News & Observer:

Mobile Processing Unit

North Carolina Farm Bureau:

Wild Side of Turkey Farming

University City Magazine:

Talking Turkey