Lamb Shank
Ingredients
1/4 cup extra-virgin olive oil, divided
2 meaty lamb shanks (1 1/4 pounds or roughly 560 grams), fat trimmed if necessary
Coarse salt and freshly-ground black pepper to taste
3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 medium onions, coarsely chopped
2 medium carrots, halved lengthwise and cut into 1-inch pieces
2 large celery ribs, cut into 1/2-inch dice
1/2 bottle (750 ml) dry red wine
One (15-ounce or roughly 425 grams) can crushed tomatoes
1.5 cups chicken stock or low-sodium broth
Three (3-inch-long) strips of orange zest
2 teaspoons dried oregano
1/4 cup coarsely chopped flat-leaf parsley, divided
Procedure
Preheat the oven to 325 degrees F (roughly 162 degrees C).
Heat 2 tablespoons of the olive oil in a skillet over medium-high
Add the lamb shanks
Season with salt and pepper
Cook over moderate heat until well browned all over, approximately 10 to 15 minutes.
Transfer shanks to a large roasting pan and pour off the fat.
Heat remaining 2 tablespoons of olive oil
Add the garlic, onions, carrots, and celery; cook over moderate heat until softened, about 10 minutes.
Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes.
Add the tomatoes, chicken stock, orange zest, oregano, and 2 tablespoons of the parsley; start boiling.
Pour mixture over the lamb and cover with foil.
Bake in the oven for about 3 hours, or until lamb shanks are very tender.
Remove from oven.
Increase oven temperature to 350 degrees F ( roughly 176 degrees C).
Transfer lamb shanks to a large, deep baking dish, cover with aluminium foil and keep warm
Pour sauce and vegetables into a large saucepan, discarding the strips of orange zest.
Simmer sauce over medium heat, skimming the surface occasionally, until richly flavoured, about 15 minutes.
Season with salt and pepper and pour it over the lamb shanks.
Cover the dish of lamb shanks with foil and bake for about 10 minutes, or until they are heated through.
Set a lamb shank on each plate and spoon some of the sauce over and alongside.
Garnish with the remaining 2 tablespoons of parsley and serve.
Serve with garlic mashed potatoes
Source: http://whatscookingamerica.net/LambOssoBucoForTwo.htm, Food and Wine Magazine
Ingredients
1/4 cup extra-virgin olive oil, divided
2 meaty lamb shanks (1 1/4 pounds or roughly 560 grams), fat trimmed if necessary
Coarse salt and freshly-ground black pepper to taste
3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 medium onions, coarsely chopped
2 medium carrots, halved lengthwise and cut into 1-inch pieces
2 large celery ribs, cut into 1/2-inch dice
1/2 bottle (750 ml) dry red wine
One (15-ounce or roughly 425 grams) can crushed tomatoes
1.5 cups chicken stock or low-sodium broth
Three (3-inch-long) strips of orange zest
2 teaspoons dried oregano
1/4 cup coarsely chopped flat-leaf parsley, divided
Procedure
Preheat the oven to 325 degrees F (roughly 162 degrees C).
Heat 2 tablespoons of the olive oil in a skillet over medium-high
Add the lamb shanks
Season with salt and pepper
Cook over moderate heat until well browned all over, approximately 10 to 15 minutes.
Transfer shanks to a large roasting pan and pour off the fat.
Heat remaining 2 tablespoons of olive oil
Add the garlic, onions, carrots, and celery; cook over moderate heat until softened, about 10 minutes.
Add the wine, bring to a boil over moderately high heat and simmer for 3 minutes.
Add the tomatoes, chicken stock, orange zest, oregano, and 2 tablespoons of the parsley; start boiling.
Pour mixture over the lamb and cover with foil.
Bake in the oven for about 3 hours, or until lamb shanks are very tender.
Remove from oven.
Increase oven temperature to 350 degrees F ( roughly 176 degrees C).
Transfer lamb shanks to a large, deep baking dish, cover with aluminium foil and keep warm
Pour sauce and vegetables into a large saucepan, discarding the strips of orange zest.
Simmer sauce over medium heat, skimming the surface occasionally, until richly flavoured, about 15 minutes.
Season with salt and pepper and pour it over the lamb shanks.
Cover the dish of lamb shanks with foil and bake for about 10 minutes, or until they are heated through.
Set a lamb shank on each plate and spoon some of the sauce over and alongside.
Garnish with the remaining 2 tablespoons of parsley and serve.
Serve with garlic mashed potatoes
Source: http://whatscookingamerica.net/LambOssoBucoForTwo.htm, Food and Wine Magazine
Description of Leg of Lamb
Roasted Leg of Lamb:
Calories- 162
Total Fat in Grams- 6.6
Saturated Fat in Grams- 2.4
Cholesterol in Milligrams- 76
Protein in Grams- 24
One serving of cooked lamb is equal to 3 ounces and is about the size of a deck of cards.
An average 3-ounce serving of lamb contains about 176 calories, which is comparable to many other types of red meat and poultry.
Lamb is a great source of protein and essential vitamins and minerals.
A regular 3-ounce serving averages about 43% of the Recommended Daily Allowance (RDA) of protein. It also averages 74% of the RDA of vitamin B-12, 30% of the zinc, 30% of the niacin, 17% of the iron, and 15% of the riboflavin.
In addition to this, the correct ratio of all 8 of the essential amino acids is contained in lamb meat.
Only about 36% of the fat in lamb is saturated. The remainder of the fat is in the healthier forms of monounsaturated or polyunsaturated.
The leanest cuts of lamb have an average of 70 to 80 mg. of cholesterol.
A full leg of lamb is often cut into two pieces: the shank (lower) end is less meaty and tougher than the sirloin (or upper) half, which is usually more expensive and bonier.
A lamb center roast contains the leg bone (femur), the inside (top) round, the bottom round, and the knuckle with the shank and the sirloin removed.
Part of Animal: Lamb leg, one of the five primal cuts, consists of the rear legs of the lamb containing the sirloin, top round, bottom round, shank, and knuckle.
Characteristics: Leg of lamb is generally tender, though it is made up of different muscles.
The shank end will be tougher, and can be used for braising or grinding
Boneless is easier to carve but takes longer to roast and won’t be quite as juicy.
The fell, the thin parchment-like membrane that covers the muscles in the leg and other parts, should always be removed.
Should allow about 3/4 pound per person; for boneless leg of lamb allow about 1/2 pound per person.
Storage: Store whole leg of lamb up to 3 days refrigerated; up to 4 days if marinated.
Source: http://www.recipetips.com/kitchen-tips/t--516/lamb-nutritional-facts.asp, http://www.chow.com/ingredients/212
Methods to Breeding Lamb
1.Care for the Sheep
Kept in paddocks; in pens or in a barn.
In cold climates, sheep may need shelter if they are freshly shorn or have baby lambs.
Sheep need fresh water from troughs or ponds, except if there is enough moisture in the grass to satisfy them much of the time.
Upon being weaned from ewe's milk, they eat hay, grains and grasses.
Sheep are active grazers
Usually given feed twice a day from troughs or are allowed to graze in a pasture.
Most comfortable when the temperature is moderate
Fans may be needed for fresh air if sheep are kept in barns during hot weather.
Keep the correct ratio of male to female sheep, selecting traits for breeding, and controlling under-/over-breeding based on the size and genetic diversity of the flock.
Arrange for all the ewes in a mob to give birth (the lambing season) within a period of a few weeks. As ewes sometimes fail to bond with newborn lambs, especially after delivering twins or triplets, it is important to minimize disturbances during this period.
Have the ewes give birth in "lambing sheds"; essentially a barn (sometimes a temporary structure erected in the pasture) with individual pens for each ewe and her offspring.
2.Nutrition and Management
Five factors that affect the nutritional needs of the ewe before they give birth:
1. Age
2. Size and body weight
3. Body condition (amount of body fat)
4. Stage of production (maintenance, gestation, or lactation).
5. Level of production (how much milk, how many fetuses are carried, etc.)
Health status, activity level, weather, and other environmental factors may also influence nutritional requirements and management.
Ewe lambs require special nutritional consideration during all stages of production.
In addition to the requirements for pregnancy and lactation, ewe lambs also require additional nutrition as
1.They have not yet reached mature body size and are still growing.
2.Ewe lambs consume less feed per day than mature ewes of the same body weight.
Should not be bred until they achieve approximately 70 percent of their mature size
At the same time, care should be taken not to overfeed replacement ewe lambs.
Replacement ewe lambs should be fed separately than market lambs or ram lambs being fed for market.
Pregnant and lactating ewe lambs should be kept separate from mature ewes.
Ewe lambs that are forced to run with the ewe flock will lose weight in late gestation and lactation.
3.Choosing of Ewes and Rams
Select ewe lamb replacements born as twins or born as singles from younger ewes and producing higher milk yields than the average milk yield of the flock
Ewe lambs that fail to breed in the same breeding season with other ewe lambs should also be culled.
Rams with limited fertility, suffering from lameness or any chronic respiratory disease should be replaced with young rams.
Rams should be sheared before each mating season, drenched and dipped and vaccinated . Regular trimming of feet and horns should be carried out.
4.The Lambs
Clean water should be available at all times.
A loose salt should be available at all times
Concentrates should not exceed 75% of the ration.
Never change feed suddenly. It is best if fed the same feeds throughout the feeding period.
The lamb should be fed the same time each day.
Never skip a feeding.
5.Methods
Hand Breeding
Sources:
Wikipedia,
http://www.apsc.vt.edu/Extension/Shepherds_Symposium/Greiner-Pelzer_Sheep_Symp_proceedings_2003.pdf , ftp://ftp.fao.org/docrep/fao/010/x6542e/x6542e07.pdf
1.Care for the Sheep
Kept in paddocks; in pens or in a barn.
In cold climates, sheep may need shelter if they are freshly shorn or have baby lambs.
Sheep need fresh water from troughs or ponds, except if there is enough moisture in the grass to satisfy them much of the time.
Upon being weaned from ewe's milk, they eat hay, grains and grasses.
Sheep are active grazers
Usually given feed twice a day from troughs or are allowed to graze in a pasture.
Most comfortable when the temperature is moderate
Fans may be needed for fresh air if sheep are kept in barns during hot weather.
Keep the correct ratio of male to female sheep, selecting traits for breeding, and controlling under-/over-breeding based on the size and genetic diversity of the flock.
Arrange for all the ewes in a mob to give birth (the lambing season) within a period of a few weeks. As ewes sometimes fail to bond with newborn lambs, especially after delivering twins or triplets, it is important to minimize disturbances during this period.
Have the ewes give birth in "lambing sheds"; essentially a barn (sometimes a temporary structure erected in the pasture) with individual pens for each ewe and her offspring.
2.Nutrition and Management
Five factors that affect the nutritional needs of the ewe before they give birth:
1. Age
2. Size and body weight
3. Body condition (amount of body fat)
4. Stage of production (maintenance, gestation, or lactation).
5. Level of production (how much milk, how many fetuses are carried, etc.)
Health status, activity level, weather, and other environmental factors may also influence nutritional requirements and management.
Ewe lambs require special nutritional consideration during all stages of production.
In addition to the requirements for pregnancy and lactation, ewe lambs also require additional nutrition as
1.They have not yet reached mature body size and are still growing.
2.Ewe lambs consume less feed per day than mature ewes of the same body weight.
Should not be bred until they achieve approximately 70 percent of their mature size
At the same time, care should be taken not to overfeed replacement ewe lambs.
Replacement ewe lambs should be fed separately than market lambs or ram lambs being fed for market.
Pregnant and lactating ewe lambs should be kept separate from mature ewes.
Ewe lambs that are forced to run with the ewe flock will lose weight in late gestation and lactation.
3.Choosing of Ewes and Rams
Select ewe lamb replacements born as twins or born as singles from younger ewes and producing higher milk yields than the average milk yield of the flock
Ewe lambs that fail to breed in the same breeding season with other ewe lambs should also be culled.
Rams with limited fertility, suffering from lameness or any chronic respiratory disease should be replaced with young rams.
Rams should be sheared before each mating season, drenched and dipped and vaccinated . Regular trimming of feet and horns should be carried out.
4.The Lambs
Clean water should be available at all times.
A loose salt should be available at all times
Concentrates should not exceed 75% of the ration.
Never change feed suddenly. It is best if fed the same feeds throughout the feeding period.
The lamb should be fed the same time each day.
Never skip a feeding.
5.Methods
Hand Breeding
Sources:
Wikipedia,
http://www.apsc.vt.edu/Extension/Shepherds_Symposium/Greiner-Pelzer_Sheep_Symp_proceedings_2003.pdf , ftp://ftp.fao.org/docrep/fao/010/x6542e/x6542e07.pdf
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