Products and Marketing - Raising Sheep - page 369

only limitation here is your own imagination, inventiveness, and promotion
of your availability.
Agritourism
Speaking of bed-and-breakfasts and on-farm tours or classes, “agritourism” is
a growing niche that producers are taking advantage of. With the population
losing its connection to the farm, many people are looking for ways to recon-
nect. Offer them a chance to come to your farm and hold a lamb; they'll pay
nicely for the experience. If you're considering agritourism, check with your
insurance agent to determine whether you need additional liability coverage.
Recipes
If you are marketing meat, then learning to cook it yourself in all types of
recipes is important. Unless you're dealing with an ethnic clientele, chances
are your customers' knowledge of how to cook sheep products is limited to
lamb chops, shish kebab, and the occasional leg of lamb. You need to be able
to educate them about all the ways they can prepare and serve your meat.
There are a bunch of recipes here to get you started, but if you're looking
for more inspiration, check out Jill Stanford Warren's book, Lamb Country
Cooking: Lamb with All the Trimmings (see Resources). Jill not only presents
some excellent lamb recipes, but also offers serving suggestions, menus,
accompaniments, and other good advice.
Smoked Leg of Mutton “Ham”
Mutton ham recipe is from the Australian Meat Board, as printed in The Shepherd
Magazine in 1973.
1 leg of mutton
Cold water
GLAZE
½ cup brown sugar, fi rmly packed
1 teaspoon prepared mustard
1 cup orange or pineapple juice
Cloves