Recently Henry and I went to a lamb butcher class at the Univeristy of Wyoming.  IT WAS AWESOME.  We evaluated live lambs and then followed them through the entire harvesting process.  We even got to cut up a whole carcass and make sausage ourselves!  We learned A LOT in a matter of just 3 days.  Since then we have been much more aware of how our lambs are being processed and what cuts we would like to sell more of.  We currectly have a lamb lovers package available for purchase and I needed to take some pictures of what came in it.  After the photo shoot I attempted to cook my first french rack of lamb.  IT WAS DELICIOUS!  I highly reccommend this cut for a fun dinner with friends, or a holiday as it really is a special cut of meat.  

Unless you live in Mexico its probably COLD where you are.  The last few days at the ranch have been dropping below zero at night and staying in the single digets during the day.  Needless to say, everyone is cold, and nothing is working.  Waters are frozen, pickups won's start, and straw is everyone's best friend.  But alas, we got the waters unfrozen, pickups plugged in and since turned on, and straw is still everyone's best friend.  Looks like the cold front isn't leaving us anytime soon so we have been feeding all the animals a little extra to keep them happy.  Luckily animals in Montana are used to this and are very hardy in the winter.  We put lots of straw in their shelters during this time of the year and it seems to do the trick.  If you are a sheep you are even more fortunate because you have a natural jacket of wool on keeping you cozy and warm.  Hope everyone is staying safe and warm out there!