The 2013 Show season is about to begin! We're getting ready for one of our favorite shows in the Midwest......the Midwest Preview Show! We went for the first time last year, and met so many great people and were so impressed by the flexible and acommodating way that Kate Lambert, Show Coordinator, and her team of youth Breed Directors,  runs the event. It really is all about the kids and learning. You can find more details about this great event here:

www.midwestjuniorpreviewshow.com

But recently, I'm beginning to wonder. What's up with all of the "placed by", "fed by", "fitted by", "shown by" I'm hearing lately....what happened to a youth evaluating a group of animals (either their own or going to another breeder's place or a sale), picking one they think is the best, and doing the work themselves to get it ready to show??? Got to wonder what we are teaching kids showing livestock these days! Sorry, this is probably an old-fashioned, unpopular opinion but I really wonder how this is going to develop future generations to be good livestock people.

As for us.....we'll continue to do the work ourselves and encourage the youth working with us to do the same.

Best of luck to all Southdown exhibitors this season! Especially to these kids from Wisconsin, who do all of the work themselves! Great job guys! Keep up the good work....

 Haley Yunker, St. Croix, WI

 Casey Lobdell, Darlington, WI 

 Clifton McClintock, Bangor, WI 

 Kelly Vierck, Juneau, WI 

Kailen Smerchek, Rosholt, WI

Lamb Swedish Meatballs

One of our favorite lambs recipes that is super easy, so delicious and easy to prepare!

Lamb Swedish Meatballs

2 slices white bread
1/4 c milk
3T butter
1/2 c onion chopped
1 t salt
1 1/2 lbs ground fresh lamb
2 egg yolks
1/2 t black pepper ground
1/4t allspice
fresh ground 1/4t nutmeg
1/4c all purpose flour
3 c lamb or beef stock
1/4 c heavy whipping cream

Preheat oven to 250F. Tear up bread by hand into small pieces and place in small bowl. Add in milk and set aside for 10 minutes. Meanwhile in a large skillet saute onion in butter with a pinch of salt but do not brown. Remove from heat and cool. In a standing mixer with paddle attachment mix together lamb, egg yolks, spices, and cooled onion mixture on medium for 5 minutes.

Shape meat into 1 oz balls. Brown meatballs in small skillet that you cooked onion in. Remove meatballs to baking tray and place in oven retaining juices that came out of browning meatballs. Add in flour to skillet and turn heat to low. When thick, add in stock and whisk until gravy consistency is achieved. whisk in cream. Remove meatballs from oven cover with gravy and either serve immediately or keep warm in crockpot.