Susie strikes again

Susie Everhart, of Susie’s Grassfed Meats,will be making another drop off in Columbia this Saturday. Email her if you have specific cuts in mind. Details after the jump.

Update: now with Lamb and Lentil Stew recipe.

Hello to all,

I hope everyone is staying warm these days….today that’s not such a problem! The lambs are doing well so far this winter, though the forage is all gone now. They are getting their sustenance from grass and clover hay, and occasional alfalfa pelltets.

I will be delivering lamb this Saturday, the 24th, to the Unity Center at the corner of Broadway and Clinkscales from 10:30 to 11:15am. I am usually at the west end of the parking lot. If that time does not suit you, let me know and maybe we can make other arrangements. My supply of ground lamb is depleted as of today, unless my processor calls tomorrow to say my new meat is ready. Other cuts are in fairly good supply. I have rosemary/garlic sausages on special this week at 7.98/lb. Please call or email with your orders, and send your cell phone number in case of emergencies.

Remember my lamb is 10,000 miles fresher than lamb from Down Under, and have not been subjected to the pesticides and chemicals and animal handling practices (mulesing) that are allowed there.

Good health to you,
Susie
Susie’s Grass Fed Meats
Lamb and Lentil Stew

2 TB. olive oil
2 lbs. Susie’s Rosemary/Garlic Sausage, cut into 1/2 in. slices
1 large onion, chopped
1 lb. carrots, cut into 1/2 in. half moons
4 med stalks celery, sliced
2 cloves garlic, crushed with press
6 c. water
2 cans (14 oz. each) chicken broth
2 cans (14.5  oz. each) diced tomatoes
1 1/2 bags (16 oz. each) lentils, picked over and rinsed ( 3 1/2 c.)
celery leaves for garnish

1. In 8-qt. sauce pot, heat 2 teaspoons oil on medium heat until hot. Add half of the sausages and cook 4 or 5 minutes or until browned. Transfer to medium bowl. Repeat with remaining sausages and 2 teaspoons oil.
2. In same pot, heat remaining 2 teaspoons oil on medium. Add onion, carrots, and celery; cook 15 minutes or until vegetables are golden, stirring often. Stir in garlic; cook 1 minute.
3. Add water, broth, tomatoes, and lentils to pot; heat to boiling on high. Reduce heat to medium-low; simmer, uncovered, 40 minutes or until lentils are tender. Stir in lamb sausage; heat through. Spoon stew into serving bowls; garnish with celery leaves.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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