These may be the most magnificent portraits of goats and sheep

Horan often finds portraiture to be quite mysterious. Is seeing a powerful portrait truly witnessing the unfolding of the inner self in front of a lens? Or do viewers also project their interpretations onto, and in this case, anthropomorphize, the images? After photographing so many sheep (and countless humans), he still doesn’t know.

Of course sheep have an “inner self”, Horan just needs to spend a little more time with his subjects.

Anyway, I’m surprised there’s no wardrobe or makeup credits!

Source: These may be the most magnificent portraits of goats and sheep you’ll ever see – The Washington Post

Reading the Liver: Papyrological Texts on Ancient Greek Extispicy / Studies and Texts in Antiquity and Christianity

William Furley and Victor Gysembergh bring together in a new edition the papyrus fragments of ancient Greek manuals of extispicy, that is, the inspection of animal entrails to predict the future. From art and literature we already know that the practice was important throughout the historical period in military and civic life, representing a widespread and respected way of taking the omens before embarking on any venture. Now, for the first time, the papyrological texts relating to this branch of the ancient mantic art have been collected, reedited and interpreted. The results show a refined and arcane art relating to the parts and appearance of the sheep’s liver expressed in a symbolic language all its own. In particular the authors examine the question of the degree to which this Greek pseudo-science derives from Mesopotamian extispicy, as has often been claimed.

Source: Haruspices in Berlin or reading the liver with… – Christoph Markschies

Ruhrtriennale 2014 – #1 – „De Materie“

An opera with sheep and a blimp… just wow. I was asked by the wrangler if I could rent them 100 sheep for the production. They’d stay in a “hotel” in NYC. Unfortunately, we’re way too small.
Here’s how I head about it:

Hello Stephen,

I am from All-Tame Animals, an animal agency here in New York City that provides every sort of animal for use in film, theater, opera, photography, etc.  Please check us out at  We are legit, long-established, and have great relationships with the ASPCA and NYC Dept. of Health.
We are currently scouting for 100 sheep to be used from March 19-30 for a performance of DeMetarie, an opera that was successfully performed last year in Germany.


Keema (Indian-Style Ground Lamb)

Ground lamb sauteed with onions and lots of masala, served over basmati rice as a quick, flavorful meal for two.

1  pound ground lamb or mutton

1 onion, finely chopped

2 cloves garlic, minced

4 tablespoons garam masala

1 teaspoon cumin

1 teaspoon salt

4 teaspoons tomato paste or tomato soup base

3/4 cup beef broth

coriander or other chutney, to taste


In a large heavy skillet over medium heat. While cooking, break lamb apart with a wooden spoon until crumbled. Stir in onion and cloves. Cook until lamb is evenly brown and onion is soft.

Stir in spices and salt, and cook about 5 minutes. Add tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is pink in the middle, and liquid has evaporated.

Serve over basmati rice, with coriander or other Indian chutney.

This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.

Note: We’ve adapted this from the original. Follow the link for comments on alternate ingredients and spices.


Source: Keema (Indian-Style Ground Meat) Recipe –

Braised Lamb Shoulder

A fantastic way to prepare boneless lamb shoulder. This recipe was sent to us by one of our customers
  • One 2 Lb boneless lamb shoulder (tied or cut into large cubes)
  • 1 Tbs Olive Oil
  • 1/2 Tablespoon Tomato Paste
  • Salt and Pepper
  • 1/2 Cup Red Wine
  • 1 Onion Chopped
  • 3 Sprigs Thyme
  • 6 Garlic Cloves Minced
  • 1 Sprig Rosemary
  • 1 Carrot Chopped
  • 1 Bay Leaf
  • 2 Shallots Minced
  • 5 Cups Chicken Broth
  • 1 Celery Stalk Chopped

Preheat oven to 325° F

1) In a heavy ovenproof pot with a lid, heat the olive oil over medium high heat – season lamb with salt and pepper and add to the pot and brown well on all sides about15 minutes – transfer lamb to a platter.

2) Reduce heat to medium and add onions, garlic, shallots, carrots and celery to pot. cook the vegetables stirring occasionally until softened about 6 minutes. Stir in tomato paste and cook for a minute. Add the wine and stir, scraping bottom of the pot to loosen browned bits, and simmer until the wine is almost gone.

3) Return lamb to the pot along with juices and add the thyme, rosemary, bay leaf and enough broth to almost cover the meat. Bring to a simmer over high heat, cover the pot and transfer to the oven. Cook, turning once about halfway through until the lamb is very tender – about 2 to 2 1/2 hours.

4) Transfer meat to cutting board and pass liquids thru a fine mesh strainer into a wide saucepan, pushing down on the solids.  Bring liquid to simmer and reduce until it has thickened – about 30 minutes.

From the Gramercy Tavern Cookbook

The World’s Smallest Easter Lamb

Easter Lamb 2 Easter Lamb 1This adorable, petite lamb was born on March 26. She was one of three.

Unfortunately, Mama Ewe forgot about her as she delivered her other two.
Rescued by us, she has been pampered for 14 days, is playful and strong. We’ve nicknamed her “The World’s Smallest Easter Lamb”.

We would love to see her adopted into a loving home, where she can double as a family pet and help with the gardening once the grass get growing.

Please let us know through our contact page if you are interested in fostering this sweet little lamb. We are about 2 hours South of Albany, NY.

Suggested retail price: $50. Shaun is scale, not for sale!


Served Again !

Garry at the Mountain Brook Inn selected our ground lamb for his superb Shepherd’s Pie dinner on February 22nd, 2014.

For this event, Annette & I made reservations. And so had the  pleasure of not only sampling Garry’s cooking, but the amazing feeling of seeing a large dinning room full of people enjoying what we work so hard producing here on the farm.

MBI menu

Cumin-Scented Lamb Burgers

Basque style slider-size lamb burgers from the book “Pintxos” by Gerald Hrigoyen. Our personal favorite ground lamb dinner from the grill.

Servings: 4

  • 1 pound ground lamb
  • 1 tablespoon cumin seed
  • 2 tablespoons Aioli or garlic mayonnaise
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon fennel seed
  1. 4 small brioche, bun, or pita bread
  2. 2 tablespoons oil
  3. 1 shallot, thinly sliced
  4. 1 small tomato
  5. 4 small lettuce leaves
  6. 3 cloves garlic (optional)

1) Grind cumin to fine powder. Transfer 1/2 teaspoon of cumin to a small bowl and add the Aioli, mix well and set aside.

2) Grind the coriander and fennel to fine powder. Mix in the remaining cumin.
3) Combine the spice mix with the ground lamb, and knead lightly. Divide the lamb into 4 patties.
4) Fry with oil, or grill the patties until brown, turn and brown the other side.
5) Lightly toast the brioche, spread the Aioli. Add a layer of shallot slices. Top with burger, tomato, and lettuce.

Lamb Riblets with Honey and Wine

Lamb riblets marinated in a wine honey mixture, then roasted

A quick and simple recipe for an unusual cut of lamb. Lamb riblets are about the size of baby-back pork ribs, and have a similar bone to meat content.

Servings: 6

  • 3 1/2 pounds lamb ribs
  • 2 onions, chopped
  • 2 teaspoons minced garlic
    or (3 cloves garlic, crushed)
  • 3 teaspoons honey
  • 3 teaspoons oil
  • 1/4 cup soy sauce
  • 1 cup dry white wine
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cinnamon
  1. Place lamb in a 9×13 inch baking dish. In a small bowl combine the Marinade. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
  2. Preheat oven to 350 degrees F.
  3. Bake in the preheated oven for 70 minutes or until cooked through.

© 2012 Submitted By: ELINOAR

Fall grazing and shearing

Summer is coming to a close, and it’s time to get the flock ready for winter. Everyone gets a haircut and the grazing paddocks change. During the fall and early winter the grass grows slowly, so the paddocks need to be much larger to supply enough food for the herd. Even after a few snow showers, there’s still some grazing to do…. but it won’t last too long.

Getting ready for shearing Waiting for shearing Annette holds one of the September lambs Fall grazing on the upper pasture

Fall grazing
Fall grazing

Snowy Some of the flock Monkey & ewe lamb

We’ve been served !

Our lamb was a featured dish at the Bovina Library’s fundraising dinner this winter. Annette and I received many compliments and several orders for lamb next year.

We also had our lamb on the menu at Hogan’s Backroom Restaurant. It sold so well that we didn’t get a chance to sample Chef Chris’ Indian lamb vindaloo. Here’s hoping for next time!

Library Dinner article Image
The dinner was covered by the Walton Reporter on December 12th. Annette is dressed to serve in the bottom right picture
Hogan's Backroom Restaurant Image

Sorry, it’s all sold out !