Social distancing has put a chill on a market normally bolstered by the Easter season, as well as Jewish Passover celebrations and the start of Ramadan on the Islamic calendar later in April.

The Manitoba government declared a state of emergency due to COVID-19 March 20. The province limited the number of people able to gather at one time, as well as closing dining rooms in restaurants and bars as of April 1 and suspending non-essential businesses.

On March 27, the Manitoba government further restricted social gatherings. The province announced that gatherings, including weddings, funerals and other family events, would now be limited to 10 people or less, down from 50.

Why it matters: Spring holidays such as Easter, Passover and Ramadan typically draw big demand for lamb, but this year the COVID-19 pandemic and social distancing has put a chill on celebrations.

Morgan Moore, chair of the Manitoba Sheep Association, says the pandemic has sparked uncertainty in the market.

Demand has shifted away from the lightweight lambs normally popular at this time of year, he said, largely because families are not able to gather.

“It seems like there’s maybe a little more demand for the larger, finished lamb so that they can have a lamb roast or have cuts that would allow for smaller family gatherings,” he said.

In Manitoba, lamb prices at the Grunthal Auction Mart April 8 ranged from $1.50-$2 per pound for lambs under 60 pounds to $1.70-$2.02 per pound for lambs 80 to 100 pounds. At Winnipeg Livestock Sales, prices as of April 3 ranged from $150-$175 for lambs under 60 pounds to $180-$220 for lambs 60 to 80 pounds.

Moore added that market prices after Easter may give a better indication of where the market is going.

“We really don’t feel like we have a clear sense of direction,” he said. “The Easter market started out very strong, but then it softened a lot in the last couple of weeks. It remains to be seen where this is headed.”

The Ontario sheep market has reported a sharp downturn after a promising start to the spring.

According to data from the Ontario Sheep Farmers, lambs across the board broke well above the five-year average in the first half of March, before diving. The average price for lambs between 95 and 109 pounds March 11-March 17 came in $71.94 per hundredweight higher than the same week last year and $50.12 per hundredweight higher than the average price during the four weeks before. Two weeks later, however, the market had dropped almost $100 per hundredweight before starting to recover in the first week of April.

Lambs under 50 pounds, likewise, started strong before falling well below the five-year average. Prices in the first week of April had fallen $94.99 per hundredweight below the four-week average, and $109.97 per hundredweight below the price in the same week last year.

Direct marketing

Some producers direct marketing their lambs, however, say they have seen a beneficial impact.

Natalie Degerness of HomeGrown Acres near Wawanesa says she has been sold out of lamb since early March.

The farm typically slaughters in fall. Some of that meat sells immediately, Degerness said, or it is otherwise sold frozen.

The farm downsized its herd last year and last butchered in December.

“Those sold very, very quickly,” Degerness said, although she added that the farm has also seen similar increase in demand for its beef.

“There’s definitely more demand than usual right now to buy locally,” she said. “I don’t know if that’s because there isn’t as much in store or if it’s just people wanting to support local.”

Empty grocery shelves made headlines in mid-March after the COVID-19 pandemic heated up and social distancing measures were announced in Manitoba.

Processing questions

The pandemic has also raised anxiety about processing capacity.

Temporary plant closures have hit headlines throughout the meat sector. In late March, Olymel announced that it would be shutting down its 1,000-staff pork-processing plant in Yamachiche, Que., for two weeks due to increasing cases of COVID-19. That news was followed by the temporary closure of an Alberta beef-packing plant.

In the U.S., a growing number of packers have likewise suspended operations. The pork sector was rocked by news that Tyson Foods would be shutting down a major packing plant in Columbus Junction, Iowa, following more than two dozen cases of COVID-19. The company later said that hogs bound for the plant would be diverted to other facilities, Reuters reported April 6.

Other companies include JBS, which shuttered operations at a beef plant in Pennsylvania until April 16, according to Reuters, and Smithfield Foods in Sioux Falls, South Dakota. Local media reported April 8 that over 80 employees of the meat-packing plant had got sick and that the plant was closing for three days.

The rash of closures has done little to reassure the Manitoba sheep sector.

“We have such a bottleneck currently because we’ve got such limited processing options that one or two disruptions in our fragile process, I think, would be pretty devastating to our industry and especially in the short term,” Moore said.

There are currently two options for federally inspected sheep slaughter plants in Canada, he said. Animals slated for slaughter are shipped either to Sungold Specialty Meats in Innisfail, Alta., or to Newmarket Meat Packers in southern Ontario.

“Some are going direct for slaughter,” Moore said. “Most of the lambs that go east from Manitoba though are going either to a feedlot for further finishing or else to the auction mart to be further marketed from there.”

The Manitoba Sheep Association has long pushed for increased processing capacity.

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With Easter demand past, the less exciting bidding season typical of summer appears to be starting to assert itself, regardless of the slow start to the spring.

Producers delivered 75 sheep and goats to the April 4 sale.

Selection for ewes was very limited, but there was something special for all buyers. A 185-pound Icelandic-cross ewe brought $0.825/lb. For a new producer, there were two pregnant 185-pound Suffolk-cross ewes, for a later lambing season. Six 134-pound Rideau-cross ewes brought $1.25/lb.

A 185-pound Rideau-cross ram represented the ram class at $1.14/lb.

Heavyweight lambs were on the wanted list for immediate use. There was a price difference between wool and hair lambs. Six 112-pound Dorper-cross lambs brought $1.87 per pound. A 115-pound Romney-cross lamb brought $2.01/lb. Two groups of lambs at 129 and 133 pounds brought $1.72 and $1.71/lb.

Feeder lambs were likely new-crop lambs based on their appearance and weight, which was reflected in the bidding. There were 13 88-pound lambs which brought $2.78 per pound.

No lightweight lambs have reached this price, based upon the bidding. Eight 79-pound lambs brought $2.69/lb.

The audience was entertained when the ring master carried in two bottle-fed lambs. Cute as they may be, the combination of the cold spring weather and the extra care with bottle feeding discouraged bidders and the lambs did not reach their required price for sale.

The demand for the goat does from past sales carried over to this event, a very dependable sign for producers. A Nubian-cross goat doeling represented the dairy class. As this Nubian-cross doeling entered in the arena, there was no doubt of the breed.

Limited selection and demand for the goat bucks kept the price bidding exciting and determined.

One small goat kid expressed its piercing yell with its strong lungs. This little goat was not going to be forgotten. The goat kid had the body frame of a Pygmy cross with Alpine markings.

The Ontario Stockyard Report expressed that all classes sold above last week’s auction, a positive hope for increases in future auctions and strong animal deliveries.

The post Easter excitement fades appeared first on Manitoba Co-operator.

“The supply is actually there at the farm gate but getting the supply from the farm gate to the end-user means more truck logistics and higher freight rates typically,” said Jim Beusekom of Market Place Commodities in Lethbridge.

On top of this, the Easter holiday long weekend is causing headaches for shipping, due to the short work week.

“Truck logistics get tighter, truck availability is tighter. So as a result supply tightens up one out of five days,” Beusekom said.

As a result, feed grain prices are on the rise. Feed barley is trading between $244 and $248 per tonne; feed wheat is at $240-$245 per tonne, depending on the quality; and corn from the U.S. or Manitoba is at $245-$255 depending on destination and delivery requirements.

Earlier in the year, feed grain prices were closer to the $210 per tonne mark, but scarcity of delivery options has pushed up prices. The grain supply is there, but it is costing feedlots more to ship it.

The ongoing rail crisis is also affecting feed grain shipping. Western Canadian producers have been grappling with a grain backlog as the national railways have had trouble providing enough rail cars to ship grain to ports. For the Alberta feedlot industry, this is causing problems for importing corn from the U.S. and Manitoba.

“There’s some issues getting enough rail cars, maybe at times too much rail cars. It’s trying to find that balance of getting enough at the right time but not too much of it either,” Beusekom said.

— Ashley Robinson writes for Commodity News Service Canada, a Glacier FarmMedia company specializing in grain and commodity market reporting.

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“Oh my goodness,” she exclaimed. “What are those, my dear?”

“Easter eggs!” said Allison excitedly. “The Easter bunny was in our house and hided them everywhere and Daddy said I could have all the Easter eggs I could find and these are the ones I finded.”

“Found,” said Rose, laughing. “The ones you found.”

“Yup. I finded them,” said Allison.

“Are we going to have them for dinner?” asked Rose.

“No, of course not. That’s silly. Eggs are for breakfast,” said Allison. “And these are not the right kind of eggs. ’Cause they’re chocolate!”

“Chocolate? My word! A bunny was in your house hiding eggs made of chocolate? How strange.” Rose picked her granddaughter up and gave her a big hug. “Will you share one of your eggs with me later? After dinner?”

“It was the Easter bunny,” Allison explained. “You can have one. Or two. I’m not sure.”

“One will be enough I think,” said Rose.

“OK.” Allison sounded relieved.

“Did the Easter bunny leave any eggs for your brother?” Rose asked. “If he didn’t you would have to share yours wouldn’t you? Otherwise it wouldn’t be fair.”

“Of course he did,” said Allison. “He leaved some for everybody. Except Daddy doesn’t like Easter eggs so he gave his to Mommy. But I got the most because I’m very good at finding eggs.”

“Are you now?” said Rose. “So tell me. If the Easter bunny had come to this house and hidden Easter eggs here, do you think you could find those Easter eggs?”

“Did the Easter bunny come here?” Allison asked, wide eyed.

“What do you think?” asked Rose.

“Maybe he did,” said Allison hopefully. “If he did, I can find the Easter eggs for you. If you want me too.”

“Well, I think he did come here,” said Rose, “but you can’t start looking for eggs until your brother comes inside.”

“OK!” The little girl squirmed out of her grandmother’s arms and dashed back to the door. She threw it opened and yelled out, “Hurry up everybody! The Easter bunny was here! We have to help Grandma find the Easter eggs! Hurry up!”

Allison’s mother Jackie appeared in the doorway. “Calm down honey,” she said. “Those eggs are not going anywhere.”

“I’m going to need a bigger basket,” said Allison. “Mine is almost full.”

“You could put some of your eggs in Andy’s basket,” suggested Rose. “Then you would have more room in yours.”

“That would not be a good idea,” said Allison.

“I tell you what,” said Rose. “I’ll find a special bowl for you to put the eggs from your basket into, and then you’ll have room for the eggs you find here. Oh look, here’s Grandpa! He can help you with your hunt.”

“Hi there munchkin!” Andrew had appeared from the sunroom to greet the visitors, and reached down to tousle Allison’s curly blonde hair. “And there’s the little fella!” he added as Allison’s little brother Andy appeared in the doorway with his father.

“Andy! The Easter bunny was here too! We have to find the eggs!” Allison explained excitedly.

Andy held up his own little basket for his grandparents to see. “Eggs,” he said simply.

“I see that,” said Andrew. “Yummy?”

Andy jumped up and down on the spot several times and then nodded. “Yummy,” he agreed.

“Well, I think,” said Andrew, “that we need to find the eggs in this house. Because if we don’t they’ll spoil and that will make the house smell bad and then we’d have to come live in your house and we don’t want that do we?”

“No we don’t!” Allison was sure of that. “Let’s go!” she dashed through the kitchen and disappeared into the sunroom, with Andrew and little Andy following more slowly.

“Wow,” said Jackie. “That’s way too much excitement at 11 o’clock in the morning.”

“I need a nap already,” said Randy. “It’s like Christmas all over again.”

“Except without the shopping,” said Rose.

“Thank goodness for that,” said Jackie. “Religious holidays are all fine and dandy, but they sure can be a lot of work.”

“Tell me about it,” said Rose. She paused as the excited sounds of the children’s Easter egg hunt moved from the sunroom into the living room. “But the sound of happy children makes it all worthwhile,” she concluded.

“Can’t argue with you there,” said Jackie.

“Truer words,” said Randy, “were never spoken.”

The post The Easter bunny pays the kids a visit appeared first on Manitoba Co-operator.

While it’s true that eggs contain cholesterol, researchers now know that cholesterol found in food has little or no impact on cholesterol levels in our bodies. More important than how much cholesterol we eat is how much unhealthy fat we take in. The fats we need to be most concerned about are saturated and trans fats, fats that are solid at room temperature.

Given the latest research, the Heart and Stroke Foundation of Canada suggests most people can enjoy seven eggs per week. Those with high blood cholesterol levels or Type 2 diabetes can enjoy two eggs per week. That’s whole eggs, yolks and all, because it’s the yolks that contain the majority of the nutrients.

So go ahead, enjoy eggs year round.

If you’re planning to make hard-cooked eggs this Easter, here are some tips for making easy-to-peel eggs without dark-grey rings around the yolk.

Use eggs that are at least a week old, as fresh eggs are almost impossible to peel nicely.

Cook the eggs, don’t boil them. Boiling eggs will lead to rubbery egg whites and a grey ring around the yolk. Instead of boiling, bring eggs in water to the boiling point, then quickly turn off the heat, cover and let rest in the hot water for 14 minutes for hard-cooked eggs.

Immediately after cooking, run eggs under cold water or immerse in ice water.

Crack eggs and roll on a countertop to create hundreds of small cracks all over.

Start peeling at the wide end where the air sac typically is and use the thin membrane to help peel back all those tiny bits of shell.

If the peel is stubborn, allow water to enter between the membrane of the shell and the egg white to help separate the two.

Store hard-cooked eggs (peeled or in their shell) in a sealed container in the fridge for up to one week.

If your house is like mine, you’ll have at least a dozen or so decorated eggs in the fridge by the time Easter is over. Here are three recipes to help you enjoy your colourful, nutritious treasures.

Ham, egg and cheese English muffins

These broiled, open-faced English muffins are a delicious way to use up leftover ham and hard-cooked eggs. Great idea for breakfast, lunch or dinner.

• 4 English muffins
• 4 hard-cooked eggs
• 2 tbsp. Dijon or regular mustard (optional)
• 8 small slices baked ham (size of muffin)
• 1/2 c. cooked spinach
• 3/4 c. shredded cheddar or marble cheese

Position oven rack on highest level directly under broiler and preheat broiler on low.

Slice English muffins in half and place on baking sheet.

Slice eggs lengthwise into 4 even slices.

To assemble, spread 1/4 tsp. of mustard on each muffin half then follow with a small slice of baked ham, 1 tbsp. of cooked spinach, 2 slices of cooked egg, and 1-1/2 tbsp. of shredded cheese.

Place baking sheet on rack directly below broiler. Broil for 3 to 5 minutes until cheese is melted and muffin is hot throughout.

Serve and enjoy.

Recipe Source: GettyStewart.com

Easy pickled eggs

Use pickle brine you already have in your fridge to immerse your hard-cooked eggs in flavour. Eat as is or use them for devilled eggs, egg salad, on top of tossed salads, in sandwiches, etc.

• Hard-cooked eggs
• Brine from pickles, pickled beets or pickled hot peppers
• Glass jar with lid

Peel eggs.

Place eggs in glass jar.

Pour brine on top of eggs being sure to cover eggs completely.

Store in refrigerator for 2 to 5 days for flavour to soak in.

Keep in fridge and eat within 1 month.

Recipe Source: GettyStewart.com

Dillicious egg salad

This lightened-up egg salad goes easy on the mayonnaise but is packed with dill flavour.

• 4 hard-cooked eggs
• 1/4 c. sour cream
• 1 tbsp. mayonnaise
• 1-1/2 tsp. dill pickle brine (or white vinegar)
• 1 small to medium dill pickle, finely diced
• 1/2 tbsp. chopped fresh dill
• 1 tsp. finely chopped green onions or chives
• Salt and pepper to taste

Peel and dice hard-cooked eggs. Set aside.

In a bowl, mix sour cream, mayonnaise and pickle brine/vinegar.

Mix in dill, chives/green onions, salt and pepper.

Add diced eggs and diced pickle.

Taste and adjust seasoning as needed.

Store in refrigerator for up to 3 to 5 days.

The post Enjoy eggs year round appeared first on Manitoba Co-operator.

The buyers showed high interest in quality ewes. No differences between wool and hair ewes, but the young ewes were more in demand. The young ewes ranged from $0.98 to $1.10 per pound. Bidding dropped off on cull ewes. A herd dispersal of bred Arcott-Dorset-cross ewes drew major interest from producers attending the sale. These ewes and 10 Rideau-cross ewes showed quality and brought a price range from $170 to $180 each.

The ram selection was limited. A purebred 220-pound Katahdin ram brought $200.20 ($0.91 per pound). A 225-pound Rideau-cross ram brought $207 ($0.92 per pound). A good young woolly 205-pound Dorset-cross ram brought $175 ($0.85 per pound).

No heavyweight lambs were delivered.

• More from the Manitoba Co-operator: Easter lamb trade affects April 2 sheep and goat sale

Market lambs were limited. A 110-pound Cheviot-cross lamb brought $93.50 ($0.85 per pound). A 95-pound Dorper-cross lamb brought $151.05 ($1.59 per pound). Fourteen 98-pound Katahdin-cross lambs brought $131.81 ($1.345 per pound).

Feeder lambs was limited. The lambs ranged in weight from 85 to 86 pounds, and brought a price range from $1.47 to $1.68 per pound. Two 93-pound Suffolk-cross lambs brought $173.91 ($1.87 per pound). The buyers showed quality lambs were wanted cull lambs brought $0.975 per pound.

The older lightweight lambs had to show top quality as the new-crop lambs were representing the various light lambs in weight. Thirteen 67-pound Cheviot-cross lambs brought $89.11 ($1.33 per pound). The quality of a group of 62-pound lambs was lower — so bidding stopped at $0.80 per pound.

A 50-pound Rideau-cross lamb brought $63.75 ($1.275 per pound).

New-crop lambs dominated the lambs sold, as expected for this sale. These lambs represented the lightweight lamb classification, with excellent quality and development. The appreciation was indicated by the bidding. The new-crop lambs in the 70-plus pound range brought a price range from $1.84 to $1.91 per pound. Strong bidding continued with the 60-plus pound (new-crop lambs) with a price range from $1.77 to $2.16 per pound.

Lambs ranging from 50 to 59 pounds brought $1.98 to $2.20 per pound. Two 48-pound new- crop lambs brought $2.01 per pound.

The meat goat does that were delivered for this Easter season showed less development. The top quality that the buyers were expecting was missing. Some final finishing was required on the Boer-cross (goat) does. The lightweight goat yearlings were more on demand. Similar situation for the dairy goat does — the buyers were looking for more finished goats.

A herd dispersal of a group of 26 goat does with 29 goat kids sold as 26 units. Separating into individual units would be too time consuming, plus difficult in matching (doe with kid). Each unit sold at $133.

The goat buck classification was represented by two Boer-cross bucks. A 180-pound Boer-cross (goat) buck brought $197.50 ($1.10 per pound). A large, gentle 330-pound Boer-cross buck brought $275 ($0.83 per pound).

Two 63-pound Boer-cross (goat) kids brought $128 ($2.03 per pound).

Three 58-pound La Mancha-cross (goat) kids brought $99 ($1.71 per pound).

Thirteen 41-pound Boer-cross (goat) kids brought $68 and 56 ($1.60 and $1.37 per pound).

The Ontario Stockyard Report indicated that goat kids sold at premium prices for the sale. Well-finished lambs sold strong but other various lamb weight did not do as well.

The post Producer sales were lower before Easter appeared first on Manitoba Co-operator.

That first bite was memorable — in a curry with plenty of red hot chilies! Since that first eye-popping meal, I’ve learned to love the subtle taste of lamb in stews and not-quite-so-hot curries, and especially those ultra-delicious tiny, grilled chops.

But I admit I don’t buy it nearly as often as other types of meats. That’s typical, say staff with the Canadian Sheep Federation. And it’s not just because lamb is still hard to get in many smaller centres.

One might assume, in a country as multicultural as Canada, we would be regular eaters of lamb, and increasingly so. But it’s actually the opposite.

Even those who customarily eat lamb are eating less of it, according to Corlene Patterson, the executive director of the CFS. We hit a five-year low in 2012 for lamb consumption at just .877 kg per person, which is even less than we were eating in 2008. The slow decline in consumption is mainly attributable to the higher cost of lamb, says Patterson, adding that even those who might typically eat it, will choose chicken, beef or pork when they balk at the price.

That sounds like bad news for Canadian lamb producers. But the good news is that Canadians definitely do have an appetite for lamb, and Canadian producers are having no trouble selling all they produce.

“That slow decrease in per capita consumption doesn’t have a huge impact on us,” said Patterson. “We’ve always been able to market all of what we produce.”

Canadians’ appetite for lamb outstrips our current supply of domestically raised lamb, which is why we’re still importing over half of all we eat. Plus, as more value-added, easy-to-prepare products come on the market, that demand is only going to grow.

Farmers, in fact, are gearing up for an increased appetite for lamb. The new Canadian Lamb Producers Co-operative begins buying finished lambs this spring. “Our plan is to start small and ramp up,” said CEO Terry Akerman, in a recent article in this paper about the co-op’s use of new technologies for grading and traceability to help build more value and profitability into Canadian lamb production. That eventually means more lamb at lower prices too.

Canadian lamb does have a few other fences to leap before it lands on our plates.

A big one is lack of familiarity with lamb, outside those who already know the great stew and kebab recipes. Consumers need to know more about this meat, including the diversity of cuts available, and need recipes for using lamb in everyday meals.

We also tend to see it as a one-time special occasion meat right now too.

“I think a lot of the time, when consumers think of lamb, they think of only a leg of lamb or a roast,” says Patterson. “And what you can do with lamb or mutton goes well beyond that.”

Lamb pizza, anyone?

More from our Country Crossroads section: Recipe Swap: Slow down and fill up

A few things you might not know about lamb:

• Just 3 oz. of cooked lamb, with any excess fat removed, provides the average person with 48 per cent of their daily protein requirements.
• Compared to other meats, lamb contains very little marbling (fat in the meat). Only one-third of fat in lamb is saturated, so the majority of the fat is on the edges of the meat. This means that the excess fat is easily trimmed off, which means fewer calories.
• Lamb is one of the richest sources of conjugated linoleic acid (CLA). CLA possesses unique and potent antioxidant activity.
• A recent study also shows that only about 36 per cent of the fat in lamb is saturated. The rest is mono- or polyunsaturated, the “good” fat in one’s diet.

When buying lamb

If chops or a crown roast are the only cuts that come to mind when considering serving lamb, think again. Your butcher can provide you with cubes for kebabs or stewing, or ask for sirloin lamb steaks, boneless loins, a neck slice or shoulder roast, a boneless rolled roast, flank side ribs, and many more of the 35 retail cuts available.

Here are three recipes for cooking lamb, including one for a traditional leg of lamb plus two for quicker meals using chops and cubes. All these recipes are found on the website of the Ontario Sheep Marketing Agency. Check out www.ontariosheep.org for more ideas.

Braised Lamb

• 3 lbs. boneless stewing lamb, cubed
• 1/3 c. olive oil
• 1 garlic clove, minced
• 1/3 c. flour
• 1 onion, sliced
• 2 c. apple juice
• 1 c. sliced fresh mushrooms
• 2 tsp. salt
• 1 can cream of mushroom soup
• 1/2 tsp. rosemary
• 1 – 7-1/2-oz. can tomato sauce
• 1/4 c. sour cream
• 2 chicken bouillon cubes
• 3/4 tsp. pepper
• 1/2 c. grated Parmesan cheese
• Cooked rice

Preheat oven to 350 F. Heat oil in a large skillet. Add garlic and cook gently for two minutes. Trim excess fat from lamb. Roll in flour. Add to pan and brown well. Place in a 13×9-inch baking dish. Sprinkle with onion and mushrooms. Combine soup, tomato sauce, apple juice, sour cream, bouillon, salt, pepper and rosemary in a saucepan. Heat and stir to blend. Pour over lamb. Cover tightly and bake for one hour. Uncover and sprinkle with cheese. Continue to bake uncovered for 30 minutes. Serve with rice. Preparation time: 10 minutes. Cooking time: 1 hour 30 minutes. Makes: 4 servings.

Source: Ontario Sheep Marketing Agency

Grilled Lamb Chops with Cucumber Mint Sauce

Lamb chops have never tasted more spring-like than they do in this fast and fresh entrée.

• 8 loin lamb chops
• 2 – 3 c. plain yogurt
• 1 small clove of garlic, minced
• 2 tsp. concentrated mint sauce
• 1 c. shredded cucumber, squeezed dry and chopped
• Salt and pepper

In a medium bowl, combine yogurt, cucumber, garlic and mint sauce. Season to taste with salt and pepper. Cover and chill at least one hour to blend flavours. Spread thin coating of the concentrated mint sauce on both sides of lamb chops; let stand 15 minutes. Grill or broil lamb to desired doneness. Serve with additional cucumber mint sauce. Preparation time: 10 minutes. Cooking time: 1 hour. Serves 4.

Source: Ontario Sheep Marketing Agency

Lamb Pot Pie with Feta Potato Crust

• 2 lbs. lamb shoulder, ground
• 5 tbsp. vegetable oil
• 1 large onion, chopped
• 1 tbsp. minced garlic
• 1-1/4 tsp. cinnamon
• 2 tsp. mint, dried
• 1-1/4 tsp. oregano
• 1-1/4 tsp. allspice
• 2 tbsp. tomato paste
• 2 tbsp. unsalted butter
• 1/4 c. Parmesan cheese, grated
• 3 lbs. russet potatoes
• 1/3 lb. feta cheese, crumbled
• Salt and pepper
• 35-oz. can plum tomatoes, diced, save the juice

In a large pan, heat oil over medium heat. Add onion, stirring until softened. Add garlic and lamb and cook until brown. Drain excess fat. Add cinnamon, oregano, mint and allspice and cook for one minute. Add tomatoes, juice, tomato paste and salt and pepper to taste. Cook for 15 minutes then transfer to baking dish.

Topping: Peel potatoes and cut into 1-inch pieces. Cover with cold water and bring to a boil. Drain cooked potatoes and mash lightly with hand masher. Add Parmesan cheese, butter, feta cheese and salt and pepper to taste. Mix well. Spoon potato mixture over the lamb mixture and bake in 400 F oven for 35 to 40 minutes or until lightly browned. Preparation time: 40 minutes. Cooking time: 40 minutes. Serves 8.

Source: Ontario Sheep Marketing Agency

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The strong bidding was on the younger and well-developed quality ewes. The cull ewes were clearly identified by the lower bids. There appeared to be no differences between the wool and hair ewes. There was a ewe with a lamb unit sold for $135.

There was a limited selection of rams at this sale. The weight ranged from 178 to 215 lbs., with a price range from $0.75 to $0.82 per lb. An exception was a 285-lb. Suffolk-cross ram which brought $151.05 ($0.52 per lb.).

There were no heavyweight lambs delivered.

Bidding was slightly lower on the market lambs compared to the last sale. There appeared to be no differences between the wool and hair lambs in the bids. The weight ranged from 95 to 105 lbs., with a price ranging from $1.30 to $1.54 per lb. An exception was on the quality of three 105-lb. lambs which brought $97.65 ($0.93 per lb.).

Feeder lambs continued the bidding pattern, slightly lower than the last sale. The weight ranged from 80 to 90 lbs., with a price ranging from $1.44 to $1.60 per lb. An exception was an 80-lb. Rideau-cross lamb which brought $66 ($0.825 per lb.).

Lightweight lambs were less desired by the buyers at this sale. With Easter approaching, heavier lambs were more in demand. Twenty-four Suffolk-cross lambs brought $114.33 ($1.545 per lb.). Sixteen 76-lb. possibly Wiltshire horned lambs (a small hair-framed lamb) brought $54.29 ($1.40 per lb.). Buyers were not as interested in the exotic lamb; a 70-lb. Jacob-cross lamb brought $75.25 ($1.075 per lb.).

A group of 10, 69-lb. lambs brought $97.98 ($1.42 lb.). A group of 11, 64-lb. lambs brought $93.44 ($1.46 per lb.). Four 64-lb. Wiltshire-cross lambs brought $64 ($1 per lb.).

Two 58-lb. Suffolk-cross lambs brought $80.04 ($1.38 per lb.).

BSE is possibly still showing its effects, as the new-crop lambs have not reached the high prices of two or three years ago. Those prices might remain as memories. Some 75-lb. lambs brought $1.80 per lb. Lambs in the weight range of 55 to 57 lbs. brought a price ranging from $1.50 to $1.96 per lb. The 48-lb. lambs brought $1.65 per lb. The 35-lb. lambs brought $1.525 per lb. Even the 20-lb. bottle-feeding-type lambs brought $1.35 per lb.

The supply of goats produced an excellent selection in all categories. The bidding seemed to separate the goat does into a high-quality group and then the culls (based upon various characteristics). Quality of the goat does brought the serious bids. The meat goat does that were of light weight produced the higher bidding while heavier does received lower prices. The dairy goat does continued this pattern, as indicated by the bidding. The weight ranges separated the dairy doe culls. The heavier does were of less interest for this sale. A Pygmy-cross doe brought $78 ($1.73 per lb.).

The goat bucks continued the weight difference pattern by the buyers. The meat goat bucks in the weight range of 155 to 200 lbs. brought a price range from $1.29 to $1.45 per lb. The lightweight meat bucks brought a price from $1.66 to $2.13 per lb. There was a limited selection in the dairy goat bucks. A 75-lb. Pygmy-cross buck brought $0.83 per lb.

The meat (goat) kids showed a slightly higher price range than the dairy (goat) kids, in each weight range. However, the differences appeared based upon the purpose of the breed. Quality of the goat kids attracted the constant bidding action. Even for the smaller goat kids that illustrated some physical disabilities, the buyers reduced the purchasing power. Since the supply was available, all buyers took advantage of the situation, possibly for Easter season sales and future sales.

Near the conclusion of the auction, the audience was entertained by the selling of three 257-lb. llamas.

The Ontario Stockyard Report reported that most lamb categories sold under pressure, lower than the last sale. Only the well-finished light lambs sold at a strong price. Goat kids sold at a steady price, but other goats were lower.

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On Good Friday we remember that Jesus Christ was nailed to a cross as a worst criminal, even though He was innocent. In the Old Testament the blood of a perfect lamb, without any blemish, was used once a year for the cleansing of the sins of the people. In the New Testament Jesus became the perfect sacrifice, because He was without sin, and did it once and for all.

But Christ did not stay on the cross. At Easter He arose from the dead and He is alive. Let’s celebrate a risen Saviour this week. Have a Happy Easter.

– Addy Oberlin writes from Swan River, Manitoba

The post Thoughts On Easter – for Apr. 21, 2011 appeared first on Manitoba Co-operator.

The Bible tells us that Christ died a cruel death for us on a cross.

However, that was not the end. He arose from the dead and now is sitting at the right hand of God. Christ stood in the gap for us, so that our relationship with God can be restored.

“He is risen; He is not here” (Mark 16:6)

The post Thoughts On Easter – for Apr. 1, 2010 appeared first on Manitoba Co-operator.