Our aim at Kelowna Free Graze Lamb is to bring you tasty, healthful, farm fresh local lamb. 100% grass-fed, our lamb is raised with no routine medication on organic pasture and local hay from mid-April until ready for sale. Each lamb is inspected and processed in our on-farm provincially licensed abattoir and available as a whole or half carcass or cut and wrapped to your order. Please phone Felicity and Gordon at 250-300-4433 or click Contact Us to inquire or place your order for lamb or wool. For reservations at the guest house, please phone Mark at 250-860-6108.

Latest News From the Farm...


  1. Recipe Time!

    January 10, 2016

    Sweet and Sour Lamb Ribs

    To answer the question: What do I do with “BBQ ribs” / “Short Ribs” / “Ribs”?

    This cut is not to be confused with the rack of lamb – please don’t do this to a rack – I might cry. The rack is for roasting. This here is a great way to cook up ribs. (Or it would work great for shoulder chops, or bone-in stew, or neck slices.)

    Disclaimer: this recipe contains no measurements.  Trust your taste.

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    –  If you like small portions of meat, cut those rib slabs into the size that you’d like to eat them. Cut between the ribs. Personally, I just leave them whole – what the heck, eh.

    – Boil the meat for 45 minutes.

    – Meanwhile: fry up some onions and garlic in a good-sized pan. Don’t be shy with the onions. Or the garlic.

    – Add into the frying pan a bit of mustard powder, LOTS of ginger, a wee bit of cloves, cinnamon and nutmeg… some black pepper… a teeny bit of soy sauce wouldn’t go amiss…

    – Now for the sweet part: Add plums. Folks tend to like it if you take the pits out first. Canned fruit works very well in this dish. If you have no plums, cherries are also superdupertasty in this recipe, and so is a combination of cherries and plums.

    – Now for the sour part: Add a glug of apple cider vinegar. If you haven’t been convinced of the deliciousness of apple cider vinegar yet, consider being convinced. If you’re still not convinced, use white vinegar or rice vinegar or wine vinegar, but still: consider getting yourself convinced in the future.

    – Simmer until it’s a nice saucy consistency. Taste it. Add salt, and more ginger when you realize you didn’t really get the LOTS part quite down pat the first time. Taste it again. More vinegar? If your fruit wasn’t sweet enough for your sweet tooth, you could add a bit of sugar… Taste it again. Good? Good.

    – Drain the meat into a bowl or jar. Save that water! That’s fantastic nutritious water there – use it to make the rice to accompany this meal. Or save it for soup, or put it in the fridge to use tomorrow to start a batch of bread.

    – Put the pieces of meat in the sauce, and simmer with a lid on. Doesn’t really matter how long it simmers because everything’s cooked already, but the longer it simmers at this stage, the more flavor will absorb into the lamb.

    – Eat!

    – OR transfer the whole thing into the oven (lid off, please) and let it crisp up a bit at 400F (or so) for a while.

    – Eat!

     

     

     

     


  2. Winter Update

    December 7, 2015

    So here we are in December.

    Thank-you to our lovely customers who have made 2015 fly by in a flurry of fun and fantastic food!

    So what does Kelowna Free Graze Lamb have to offer over the winter months?

    Well, since you asked:

    As a Christmas direct-from-the-farm special we are offering custom made sheepskin moccasins.rsz_dsc02073_edited-1 Made from our
    own naturally-tanned and never-shorn lambskins, these fancy-footwork moccasins are hands-down warm and wonderful. The natural cushion of the fleece gives your feet the comfort you’re looking for at home on a winter night. Just send us an email (felicity@kelownafreegrazelamb.com) with your order, include a trace outline of your two feet (or the two feet of that lucky individual who is going to be getting these puppies as a gift) … and within 10 days we will stitch up your custom treat. Special holiday price of $179/pair.

     
    We also have on hand a plethora of winter squash: if you’re thinking of cooking up some roasted veg over the holiday season, a homegrown flavour-packed squash might just be what you’ve been hankering for. We have butternut, kuri and golden hubbard (my favourite!) varieties. We also have an abundance of onions… and we all love onions, right? And winter leeks, freshly pulled out of the ground. Squash are $2-5 each depending on size, onions are $1.75/pound, and leeks are $1 each. Just send us an email (felicity@kelownafreegrazelamb.com) or give us a call (250-300-4433) to arrange when you’d like to pickup your organic winter fare. And of course, we always have eggs for sale – the hens just keep popping them out, so it looks like we’ll have eggs all winter long. $6/dozen OR (get your bulk buying discount!) 4 dozen for $20.

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    Have a happy and hearty festive season, folks!

     

     

     


  3. Last Sausage Sale of the Year

    September 3, 2015

    rsz_2697562382_5de96a1406_bWe are gearing up to have our last sausage sale of the year here at the farm this coming weekend. The shop will be open from 10am-5pm on Sept 5th and 6th. We’ll have fresh Armenian and Merguez sausage made from our own sheep for sale at $8/pound. Also eggs, veggies, fresh herbs… it’s all nutritious and delicious food gathered from our garden and pasture.

    See you soon!

     


  4. News about your Lamb

    August 29, 2015

    DSC01876_edited-1A number of people have contacted us recently to ask for an update as to when the lamb that they ordered in the spring will be ready – because here it is, nearly September! How time flies!
    Please don’t be worried: we have not forgotten about you!

    As the growth of the grass and subsequently, the growth of the lambs is subject to many variables of nature, it’s really difficult for us to give a satisfyingly precise prediction of when our lambs will be ready for slaughter – However, as I’m sure you’ve all noticed, this summer the Okanagan has experienced a rather extraordinary drought. The very hot and dry weather we’ve been having has made grass-based farming a challenge this season. We had a lovely early spring that got the lambs off to a great start, but while it was such good sun-tanning weather during June and July, the lambs seemed to lose appetite because of the heat, and they have not grown quite as quickly as we might have expected given a more normal summer. Cooler temperatures and a bit of rain will make a big difference when it comes. Fortunately, a sizable portion of our landbase is sub-irrigated so we can count on a certain amount of grass re-growth even if the drought persists. There’s no worry for the survival of the flock, (thankfully!) but we have to work with what DSC01832_edited-1nature gives us, and sometimes that requires patience. Actually, it often requires patience – that’s a big part of this whole farming business.

    So while the rate of gain has been slower than hoped for, the lambs are growing and we are fully confident that we’ll have nicely grass-finished lamb available for all of our promised customers this fall. It just won’t be ready till it’s ready. We anticipate processing a few in mid to late September, but with the majority not being ready till October (and perhaps even into late October) – we intend to have all of our orders filled by mid-November – but it’s all “Mother Nature willing”.

    I hope that addresses any concerns you have regarding your lamb order, and we thank you for your support. If you’d like to get in touch with us in person, please feel free to call 250-861-7005, or email felicity@kelownafreegrazelamb.com or gordon@kelownafreegrazelamb.com. Thanks!

    AND … I’ll end this message with a joke:

    “A farmer was milking his cow. He was just starting to get a good rhythm going when a bug flew into the barn and started circling his head. Suddenly, the bug flew into the cow’s ear. The farmer didn’t think much about it, until the bug squirted out into his bucket. It went in one ear and out the udder.”

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  5. More Fresh Sausages!

    August 18, 2015

    Back by popular demand!

    We’re having another sausage sale! The shop will be open this weekend August 22nd + 23rd from 10am – 5pm. Spicy Moroccan Merguez and Minty Armenian sausages at $8/lb. We will have fresh sausage, eggs, and veggies for sale: everything will be homemade/homegrown as usual. Our sausages contain no fake fillers, no artificial flavourings, no preservatives, no gluten, and absolutely nothing genetically modified. We make these beauties in our shop from scratch –  a wonderful blend of pastured organic meat complemented by real fresh herbs and spices.

    Last time we had a sausage sale weekend we sold out on Sunday, so come early and bring your friends!

    And tell your friends to be prepared to load up on corn and cucumbers, carrots and kale, as well as sausage!

    rsz_2697562382_5de96a1406_bCheers!