Grilled ~ Grass Fed Lamb

The American Lamb Board had a display table at the Maryland Sheep & Wool Festival last weekend, and they were handing out recipe booklets and flyers.

I took the opportunity to taste test their 'Herb-Parmesan Rub' this evening on grilled, 2" thick, grass fed, lamb chops. Yumm!

Lamb loin chops 'resting' for approx. 1 hour before grilling.

"Herb-Parmesan" Lamb chops, half way thru grilling.

Grilled 'Herb-Parmesan Rub' grassfed lamb loin chops,
ready to enjoy!

Promoting Mules

We started off the New Year by promoting the NAMSS, Mule Sheep,

and the 3-Tier Breeding System at the:

Michigan Sheep Breeders Assoc. 'Shepherd's Weekend'

held in Lansing, MI on a very cold and blustery weekend January 2nd & 3rd.

Our display table contained newsletters, tri-folds, and flyers for the NAMSS, and the BFLBA. As well as handouts announcing the dates for the 2010 Mule Sheep & Progeny Show,

and the Great Lakes ~ Bluefaced Leicester Show

to be held at the Wisconsin Sheep & Wool Festival, September 10 - 12, 2010

We also had a laptop and display screen running different photo slideshows promoting Mule Sheep, grass fed lamb, and the different breeds associated with the 3-Tier Breeding System.
We had many interested sheep producers asking about the 3-Tier system, the breeds involved, and picking up the informational flyers and newsletters.

If you would like to read the newest issue of the NAMSS newsletter

Mule Sheep News 'Winter 2009'
you can find it in pdf. format on the http://www.mulesheep.com/ website,
it listed under the 'NEWS' page

or follow this link: http://www.mulesheep.com/winter2009.pdf