Note from the Secretary

My log book shows that there have been 28 new inquiries in Finnsheep over the last quarter. This includes posted mail, e-mail, and telephone inquiries. All individuals have been sent promo packages which included general descriptive info on Finns, the FBA brochure, the current issue of Short Tales which contains the Breeder's Directory, and a letter of greeting with an invitation to join the FBA. I expect the interest will expand as we all work to inform the public of the value of our breed.

Elizabeth Luke, Secretary

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Classic Breeds Show Highlights Finnsheep

The New Jersey Wool Sheepbreeders 7th Annual Harvest Festival in Woodstown, NJ hosted its First Classic Breeds Show on September 26, 1998. Fifteen breeders exhibited 51 entries which included Jacobs, Shetlands, Cotswolds, and Finns. All sheep shown were from classic, unimproved breeds and no fitting of sheep was allowed. The judge, Donald Kniffen Jr. of Asbury, NJ, was supplied with breed standard information to become acquainted with characteristics of all four breeds. Of the 51 entries, ten were Finnsheep and the results were as follows: At this two day festival held at the Salem County Fairgrounds, attendees can enjoy lamb barbeque as they stroll past fiber vendors' booths. Fleece competitions, displays of many fiber bearing animals, and a friendly atmosphere encourage participants to return each year. All interested Finnsheep breeders are invited to the 1999 Harvest Festival. For more information contact Carol Winchell at Stoe Creek Farm, 52 Frank Smith Rd., Canton NJ, 08079. Telephone : (609)935-0613.

Colonial Goose

and now, for someting completely different …
from the FBA kitchen

Colonial Goose is a New Zealand classic, stemming presumably from at time when goose was hard to come by, but lamb was plentiful. The apricot and honey stuffing is delicious and the flavor of the lamb itself is enhanced by marinating.

Serves 6-8

4 lb. leg lamb

for stuffing:
1 tbsp. butter
1 tbsp. clear honey
1 cup dried apricots
1 onion, skinned and quartered
2 cups fresh white bread crumbs
¼ tsp. dried thyme
1 egg beaten
¼ tsp. salt
ground black pepper to taste

for marinade:
8oz carrots, peeled & sliced
3 onions, skinned & sliced
1 bay leaf
3 parsley stalks, crushed
¾ cup red wine

Prepare lamb by working meat away from bone and removing bones, leaving a cavity for the stuffing.

Put butter and honey in a small pan and melt over a low heat. Grate the onion and add to breadcrumbs in a bowl with melted butter, honey, thyme, and egg. Cut up apricots and add to bowl. Bind all the ingredients together.

Spoon stuffing into the cavity from which you removed the bones. Sew up loosely with needle and fine string. Put meat in marinade and leave in refrigerator for about 6 hours, ensuring the marinade gets through the meat.

Remove from marinade and roast at 350F for 25min/lb. Remove the string and place lamb on serving dish.

Pour off fat from roasting pan, stir a little flour into the juices, cook for a few minutes. Add 2-3 tbsp. strained marinade, a little water and season taste. Bring to boil and simmer a further 3-5 minutes and serve gravy with the Colonial Goose. Enjoy!!

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