Quiet
Acres
Farm
Located in the heart of the Shenandoah Valley.

    Grottoes, VA

Customer Comments

          ( Favorite recipes at the bottom )
Dan and Sylvia,
 
We really enjoyed being with you all at Jack's.  However, as good as the company and friendship we shared, I really hate to divulge my real feelings.  I have to select the LAMB.  The Lamb was superb, more than we could have imagined.  We will have a hard time sharing with our closest friends and even family.  It was to die for, well not exactly to die, but close.  We will be sharing, but you have to acquire more Ewes.  We already have a family here that is interested.  I might even let them taste ours.  Ha!!!
 
We fixed it tonight, with a few vegetables and salad.  Of course, we had a nice bottle of Wine.  My goodness, it was to sooooooooooo tender and the taste was exquisite.  I was going to fix four (4), but chose to do only two (2).  I could have eaten a dozen.  However, one (1) was perfect.  I savored each bite.  Now, Bandit and Echo are getting to taste the last remnants, bone and a little Lamb.  We have been sitting here, listening to beautiful music and just thankful for all the blessing we have in this confused and sometimes scary world.  Thank YOU ALL.
 
Hope you enjoy the picture.  Of course my presentation is not of the quality of a real chef.  The lack of any shortfalls are fully covered by the prepared "Lamb".
 
God Bless and Hugs to YOU ALL and your four legged friends.  Hope to be with YOU ALL soon.  Smile and be good to YOU.
Ed/Donna

The lamb was great. The meat was very tasty and tender. I used the
shoulder chops with the ALA dry rub from the sample can. I coated the
chops with olive oil and then applied the rub. I then let them rest
at room temperature for 20 minutes. Roasted the lamb at 250 until
warm (about 20 minutes) and finished in the broiler. Simple, easy and delicious!!

Clarence 
Fort Washington, MD
 

Hi Sylvia, 

I had sirloin chops last night which I used the locally made rub you gave me and broiled them.  They were delicious and very tender.  I am looking forward to making some of the other recipes - first will be tandoori lamb.
 
You and Dan have done a really, really nice job in presenting and marketing the lamb.  You should be commended for getting the certification for animal welfare.  The packaging and labeling are beautiful.  I like that the weight is included on the label.  Everything is top notch.  I am very impressed and give you a blue ribbon (or maybe green?). 
 
Diane in Churchville, VA

Sylvia..
We have really been enjoying the lamb. I have grilled chops - delicious w/ the rub you included! Also made a crockput of lamb shank and white beans. WONDERFUL! I do believe yours is the best lamb I've ever eaten!

Sandy
Mt. Solon, Virginia

We really enjoyed meeting you and touring the farm last weekend - it was truly the highlight of our vacation. We wanted to email to let you know that tonight we made lamb burgers with the ground lamb we bought and they were hands down the best lamb burgers we have ever eaten. Really nice soft texture, melts in your mouth and great mild taste. We are so glad we bought a second pound and are dying to come back next spring for more! We are also looking forward to the French-cut lamb chops we bought.

Carolyn & Aaron
Washington, D.C. 

It is pretty darn tasty!

Travis
Harrisonburg, VA

The lamb we bought is WONDERFUL!

Elaine
Cross Keys, Virginia 

Thanks. Lamb burgers Saturday night were quite delicious. Added some crushed mint, basil, garlic to the patties before I threw them on the grill, yum!

Jessica
Charlottesville, VA

"Best lamb we've ever tasted!"

Zach & Sarah
Charlottesville, VA

We just made lamb kabobs Saturday evening with the boneless legs from last year, very tasty marinated in red wine, olive oil, fresh rosemary and garlic. Our favorite cuts were the rack o' and the short ribs…but hell it was all very good.
J. Yoder
Harrisonburg, VA

 Sylvia and Dan,

Bill, Tina, and I really enjoyed getting to see your wonderful new "green" farm. What a tremendous lot of thought and work has gone into your beautiful place. It will only get better each year. Thank you for letting us visit.
Keep up the good work! BET

Recipe for Barbecued Lamb Riblets (It's labeled an Economy Recipe)

3 to 4 pounds lamb riblets, cut into serving pieces
1 lemon, sliced
3/4 cup catsup
3/4 cup water
1/2 cup chopped onion
2 tablespoons brown sugar
3 tablespoons Worcestershire
1 tablespoon vinegar
3/4 teaspoon salt (probably could skip this one)
dash Tabasco sauce

Brown riblets slowly in skillet. Spoon off drippings. Top riblets with lemon slices. Mix remaining ingredients and pour over meat.
cover and bake at 325 degrees 1 1/2 hours. Remove fat. Serve with the sauce.


Bonus lamb recipe from Sunset picnic book:

Barbecued Lamb in Pocket Bread

1/2 cup lemon juice
1/4 cup olive oil
1 teaspoon chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
2 pounds lean, boneless lamb, cut into 3/4" cubes
2 large onions, thinly sliced and separated into rings

6 pocket breads
1/2 pint (1 cup) unflavored yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped cucumber
12 to 24 small romaine spears
3 medium-size tomatoes, cut into thin wedges
12 medium-size cucumbers, thinly sliced

Combine lemon juice, oil, cilantro, cumin, black pepper, turmeric, and red pepper. Place lamb and onions in separate containers with lids. Pour half the marinade over the meat. Pour the remaining half over the onions. Cover and refrigerate about 3 hours. Transport in a cooler.
Lift meat from marinade and drain briefly, reserving marinade. Thread meat on metal skewers. Place on a lightly greased grill 4 to 6 inches above a solid bed of glowing coals. Cook, turning and basting frequently with the reserved marinade, for 12 to 15 minutes, or until lamb is well browned on all sides but still pink in center when slashed.
Meanwhile, stack pocket breads on a sheet of heavy foil. Wrap tightly and place at edge of grill to warm for about 10 minutes. Turn several times to heat evenly. In a small bowl, combine, yogurt, mint, and cucumber.
To serve, drain onion and tear or cut pocket breads in half. In each half, put 1 or 2 romaine spears, 5 or 6 lamb cubes, some onion rings, tomato wedges, cucumber slices, and a dollop of yogurt mixture.
Makes 6 to 12 servings.=

Here's our new recipe for 2012 --------Lamb Meatballs - Yummm!!!

Korendyke Kids Really Good Meatballs
  • 1 pound ground lamb
  • 1.25 pounds lean ground turkey
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup freshly grated Mozzarella cheese
  • 1 1/2 tablespoons chopped Italian flat leaf parsley
  • salt and ground black pepper to taste
  • 2 cups Panko bread crumbs
  • 1 1/2 cups lukewarm water (or less)
  • 1 cup olive oil
Mix lamb and turkey in a large bowl until thoroughly combined. Add garlic, eggs, salt, and pepper. Mix well. Mix in cheese. Mix in bread crumbs. Add water ¼ cup at a time and test for moisture and ability to hold shape as a meatball after the ¾ mark. The meatballs should be moist but not so moist that the meatballs are limp.
Heat olive oil in a large skillet. Fry the meatballs in small batches until very brown and slightly crisp on the outside. Remove from heat and drain on paper towels. ENJOY!
Nancy in Fort Washington, MD

I just LOVE your lamb! Here's my favorite recipe:

Lamb Tagine w/Onions & Raisins

For the Stew: For the Garnish:

1 lamb shoulder/about 2lbs           1 lb onions,sliced
2 TBSP Oil for sauteeing             2 TBSP Butter
2 large tomatoes chopped             1 Cup raisins
2 lg onions, finely chopped          2 tsp cinnamon
1 tsp black pepper                   1 tsp black pepper
1 tsp salt
1 tsp finely chopped parsley
1/4 tsp saffron or tumeric
1/2 tsp cinnamon

On high heat brown the meat on all sides in a heavy pot with the bottom lightly coated with oil. Lower heat to simmer & add onions, tomatoes, spices & 1/2 cup of water. Cover & simmer for about 2hrs, stirring occassionally, until meat is tender. I like to use a crock pot & let it cook all day.

To prepare the garnish:

Sautee onions in butter until light brown. Add raisins, cinnamon & pepper & a little water. Cook over low heat for 5 minutes. Add 1/2 cup of water & bring to a boil. Reduce heat slightly & cook until liquid begins to thicken, stirring often. Optional: you may add a few teaspoons of sugar to caramelize the sauce. Ladle the sauce over the stew, served with rice & good, crusty bread.
                 
You will ENJOY THIS!!!

Kay in Cullen, VA
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