Our farm is based on a rotational grazing system where ewes and lambs convert nutrient dense grasses into lean, nutritious proteins. We raise 75 or more lambs each year during three lambing seasons, winter, spring and fall, in order to keep a supply of lamb cuts available year round. Most of our ewes lamb indoors out of the elements of the highly variable Indiana weather. The benefits of this system are two-fold: our pastures are given a break to reestablish vegetation and the ewes feed on our own nutrient rich hay. In spring, lambs and ewes are released onto pasture where they begin foraging on a variety of grasses and forbs – a perfect diet for tender, delicious lamb. To see more photos and keep up with our farm news - check out our Facebook page: Silver Valley Farm.

Here at Silver Valley Farm, we enjoy cooking all cuts of lamb and we are happy to share those recipes with you! Wendy works with a caterer who specializes in using local ingredients from nearby farms, The Juniper Spoon, which has given her more opportunities to try out lamb used in many tasteful dishes. We offer a wide variety of different cuts, including some that you might not find at your local grocery store. The American Lamb Board supports lamb growers with recipes created by world renown chefs to provide more inspiration for your next meal – check out their website.
Buy local- buy Silver Valley Lamb!

Chimichurri  

This makes an excellent sauce to top off your lamb sliders and can be frozen or keep in the refrigerator for a week.

Makes approximately 1 cup of sauce

• ½  bunch of fresh parsley, washed, dried

• ½ bunch of fresh cilantro, washed, dried

• 6 cloves of garlic, peeled

• 2 Tablespoons minced onion

• 3 tablespoons rice vinegar

• Juice of 1 lime or lemon

• 1 teaspoon coarse salt (kosher or sea)

• ½  teaspoon dried oregano

• ½  to 1 teaspoon hot pepper flakes to taste (optional)

• ½  teaspoon freshly ground black pepper

• ¼ to ½  cup olive oil

Finely chop the parsley, cilantro, onion and garlic in a food processor. Add the vinegar, lime or lemon juice, salt, oregano, pepper flakes, and black pepper and process in brief bursts until combined well. Add the oil in a thin stream.  The chimichurri should be look like dark chopped leaves in a bright lime green liquid.  Sauce can be spooned on or thinned more for applying in a squeeze bottle. Adding salt to taste.

Lamb Marinade

6 Tablespoons of soy sauce
1/4 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
Juice of 1 lemon or lime
2 Tablespoons Worchestershire sauce
1 Tablespoon ground mustard
1 Tablespoon minced fresh parsley
1/2 teaspoon pepper
1/2 teaspoon salt
2 garlic cloves minced

Mix sauce together and marinate lamb in dish or Ziploc bag for at least 15 minutes even better if marinated overnight then cook on the grill.

Lemon Marinade for Lamb Chops

1 tablespoon olive oil
1 lemon, zested (about 1/2 teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (4-ounce) lamb loin chops, trimmed of all visible fat

Directions: In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
Grill or broil the chops for 3 to 4 minutes per side for medium rare.  Be sure to use a meat thermometer to prevent over cooking.

Lamb Gyros

1 pound of ground lamb

2 tsp kosher salt

1/2 tsp pepper

2 T dried oregano

1/2 yelloww onion, diced into 1 inch chunks

1 garlic clove minced

5 slices/3 oz. bacon, cut into 1/2 inch pieces

Combine ground lamb, salt, pepper and oregano with your hands in a medium bowl and set aside in refridgerator for an hour or overnight covered.  When ready, preheat oven to 300 degrees F. Place lamb mixture into the bowl of a food processor with onion, garlic and bacon.  Process into a smooth puree, scrape down sides so all ingredients are blended. About 1 minute.  Then press into a aluminum lined loaf pan and bake until the middle of the loaf reaches 155 degrees F with an instant read thermometer, about 30 to 35 minutes. Let rest for 15 minutes.

Adjust rack in oven to 1 1/2 to 2 inches below broiler and preheat to broil. Slice loaf of lamb meat crosswise into very thin pieces.  They should be about 1/8 inch thick but no more than 1/4 inch thick.  Lay strips on rimmed baking sheet lined with aluminum foil until edges are brown and crispy for just 2 to 4 minutes.  Keep a close eye on the meat - the broiler works quickly!

Warm pita bread and serve with Tzatziki Sauce, chopped onion, tomato and cucumber with gyro meat! Wrap in foil to keep together.

Tzatziki Sauce

1 cup greek whole milk yogurt

1/4 English cucumber, grated

1 T lemon juice & 1 tsp grated lemon zest

1 garlic clove, minced

1 T chopped fresh dill

Kosher salt & cracked black pepper to taste

Combine together in a small bowl and use for topping lamb!