Tag: lamb


The Oldest Domesticated Livestock in the United States: Navajo-Churro

This is an EPIC story about the oldest domesticated livestock breed in the United States, a story that spans 500 years, and hopefully ends on on your plate.

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Antonio Manzanares is one of the last remaining Churro shepherds in the Southwest, and he herds these animals in the traditional style, with little concession to modern farming.

Antonio Manzanares is one of the last remaining Churro shepherds in the Southwest, and he herds these animals in the traditional style, with little concession to modern farming.

This year, for the first time, Heritage Foods USA is proud to announce that it is making Navajo-Churro lamb a featured product for its retail and restaurant customers, a giant step in saving this rare and exquisite breed. Navajo-Churro lambs are prized for their incredible depth of flavor, as well as their long wool, which commands top prices in woven Navajo rugs.

The Navajo Sheep Association, dedicated to the preservation of these sheep, says that “No other sheep population in the history of the world has survived such selective pressure with such dignity and spirit.”

From Noble Roots
The Churro were brought to America from Spain by Francisco Coronado in 1540. The sheep were bred largely for food for the explorers and the missionaries who followed them throughout the region that is now Mexico and the southwestern United States. By 1807 a single flock of Spanish sheep could number 20,000.
At that time Native Americans had no livestock agriculture of their own — there were no domesticated animals in North America yet. Native Americans were still largely hunters and gatherers, but they quickly learned how to raise sheep both for the meat and the Churro’s thick, double-sided fleece and long haired wool.
In the 1860s, the Navajo-Churro sheep population was nearly destroyed as part of the United States government’s efforts to punish the Navajo people who resisted the new wave of Western settlers moving onto their land. The government ordered military action, led by American “heroes” Kit Carson and John Carlton, with instructions to destroy Navajo orchards and flocks. The results were a bloody swath of death and pain.

The Return of the Navajo-Churro
This year, Heritage Foods, in cooperation with John Sharpe, a pioneer in the preservation of rare breeds and the chef at the Turquoise Room at La Posada hotel — a gorgeously restored train station and historic site in Winslow, Arizona — is working to bring this breed back to the American market.

The Churro is smaller than many other sheep and is noteworthy for its especially herbaceous and savory flavor, with a lower lanolin content than many lambs, which can give the meat a gamy flavor. The Churro is also remarkably tender – even cuts like the shoulder and legs that sometimes call for braising can be roasted and served medium rare like the loin chops or the rib rack.

Shepherding: The second oldest profession
These animals are a reflection of the ground upon which they were raised. Heritage Foods’ Churro lamb is truly free range, raised in Navajo country and in the mountains of New Mexico, and herded in the traditional style. There is very little hay feeding in the winter, as they are grazed at lower elevations.

Antonio Manzanares is one of the few shepherds left breeding Navajo-Churro: “We trail through the mountains in the summer and back in winter. They can get a little wild, but they herd well. The Churro is a smaller animal, leaner than other sheep – I have many customers, such as John Sharpe, who swear that the Churro is a very different tasting lamb.”

It’s no secret that the back story helps sell the lamb — from its arrival to the New World, the drive to save the breed from extinction, and traditional shepherding practices.

Heritage Foods works closely with John Sharpe on our Navajo-Churro project. John is a pioneer in the preservation of rare breeds, and the chef at the Turquoise Room at La Posada hotel — a gorgeously restored train station and historic site in Winslow, Arizona.

“My other shepherds are both women, and both weavers,” says John, who serves Churro, nose-to-tail, in tacos, posole, and grilled. “Irene Bennally is actually a famous shepherd and weaver, she was featured in the New York Times – you can pay her and she’ll take you with her shepherding and camping.”

You can read the New York Times article here

And please contact Heritage Foods to get a taste of this incredible lamb, as delicious as it is part of a great American legacy.

Click here to order The Southwest Navajo-Churro Package.  13-15 lb, All cuts are individually packed!

Roasted Leg of Lamb with Potatoes, Apples, & Citrus

We love hearing from our network of chefs!  Recently, Ryan DeNiccola, Executive Chef of chi Spacca wrote us about his experience with our Navajo-Churro lamb.

I enjoyed the Navajo-Churro lamb legs.  They ended up being fantastic.  I loved the richer, gamey flavor they had.  We de-boned them, rolled into a roast, slow roasted in the oven, and finish on the grill with pecorino polenta and rosemary lamb jus.  The wine dinner customers loved it.  It’s a great story to tell, too!

Ryan’s recipe sounds delicious!  We love the simplicity of Roasted Leg of Lamb.  Try this recipe for a citrus twist on an old classic.  The key is marinating the meat overnight and cooking the roast low and slow.  This recipe is great in the oven, and also does wonderful on the grill.

Ingredients

1 5-7 lb lamb leg
1/2 lb fingerling potatoes
2 medium apples
2 lemons
1 orange
Freshly ground black pepper
Kosher salt
2 cups white wine

Marinade

  1. Zest the lemons and cover the leg with the zest.
  2. Season meat liberally with salt and pepper.
  3. Slice the potatoes, apples, and citrus and arrange the slices so the leg is covered from top to bottom.
  4. Wrap tightly with foil and place on a baking sheet.
  5. Allow 24 hours to marinate in the refrigerator.

Roast

  1. Remove from the refrigerator 2-3 hours before roasting, allowing the leg to come to room temperature.
  2. Pre-heat oven to 250°F.
  3. Unwrap the leg from the foil, and place back on the baking sheet or in a roasting pan if you have one large enough.
  4. Add the fruit and juices from the marinade to the pan. Pour one cup of wine into the bottom of your pan and tent the leg with foil.
  5. Place the leg in the oven and reduce temperature immediately to 200°F.
  6. Roast the leg for 5-6 hours keeping a close watch. When the bottom of the pan is dry add the second cup of wine.
  7. Once the leg reaches an internal temperature of 120°F remove from the oven. Turn the broiler on to high. Allow a few minutes for your broiler to heat up then place the leg uncovered back in the oven to brown.
  8. When the meat reaches 130°F internal temperature remove from the oven, and let rest for 15 minutes.
  9. Slice against the grain & serve.

Cold Weather Heritage Dinners

It’s cold. Colder than it’s been in my five years living on the East Coast.

As much as I would love to stay under a blanket all day, I, like many of you, must feed myself. Here are a two of my favorite easy winter dishes – delicious meals that have the added benefit of heating up your kitchen!

Lasagna

Lasagna

A cheesy, tomato filled dish with a thick, meaty sauce featuring Heritage Ground Pork or Beef is a great dinner with great leftovers for days. Favorite recipes include Butternut Squash and Pork Lasagne from the Food Network and this easy Beef Lasagne from The Pioneer Woman.

Shepherd’s Pie

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Potatoes, cheese, veggies, and meat – what more could you ask for on a cold evening? Alton Brown at the Food Network has an easy recipe featuring ground lamb and BBC Food has a fun alternative featuring beef chilli.

What are some of your favorite cold weather dinners?

 

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