Bethlehem Farm

04/16/2024

04/12/2024

Some fellow sheep-loving friends stopped by this week to see our lambs. These generous people host our sheep in their pasture during the summer months and have come to enjoy our sheep as much as we do, particularly Dorothy and Pearl.

Deb got to help bottle feed some of our lambs who have been needing extra support. It was her first time doing something like that, and she did beautifully.

We’re all bonding over sheep and cute little lambs over here. ❤️

03/25/2024

A black and white homage to our heritage and life loves ... sheep, grandparents, rural life, and wild places. Andy helped me put this together as my birthday gift this year. I love it! ❤️

03/11/2024

All of our sheep just got a lot lighter. So much wool!

02/24/2024

Things are not looking good for this two-week-old lamb. After a lot of research and investigating, we believe she is deficient in selenium, a mineral essential to the health of sheep. If they don’t have enough of it, they can develop white muscle disease, a condition that causes stiffness and muscular dystrophy, and death if not quickly treated.

Andy noticed she was not looking quite right yesterday so he started dosing her with a liquid vitamin and mineral powder throughout the day. But this morning, he found her buried in the hay and unable to stand. Her legs are stiff and she can only stand when we help her. She likely isn’t nursing much because her mom is baaing like crazy.

So Andy made an early morning run to the feed supply store for a selenium supplement and we spent a good amount of time trying to get milk in her belly and figuring out the best way to get the selenium down. Because her muscles are freezing up, she’s having difficulty breathing and her jaw is locked tight.

We decided to tube her, that is, stick a tube down her throat into her belly, which is tricky because you need to get it down her throat and not down into her lungs. I tried and couldn’t get it down the right side, so Andy tried and was able to get it in. We syringed warm mama’s milk, electrolytes, and the needed selenium down into her belly.

We’ve done all we can do for now, and now we wait. 🙏🏻

02/03/2024

We all laugh when they do this and wonder what lamb and momma are thinking while he’s standing up there. This seems like it could be a fun little game for all of us. Put your best sheepish lines for this scene in the comments. 😜

01/15/2024

The new hay loft is taking shape. Still some flooring to put in and a few other finishing touches. Then we can get the hay off the ground and make room for more sheep and lambs.

01/05/2024

The sheep have all come home. All the girls are snug in the barn for the winter, and we’re expecting our first crop of lambs in a couple of weeks already!

It became clear very quickly that we’ve outgrown our barn so Andy is collecting materials for a new loft to get more hay off the ground and up in the air. We need more space! Especially since even more sheep are coming very very soon. 🐑

We’ll keep you posted with lambing updates as we go.

07/26/2023

Good ol’ Ned. We always get at least one super friendly and chill ram lamb each year who’s ever-ready to lean into a good scratch.

06/22/2023

We love sharing our lambs with fellow sheep lovers. It was so fun meeting these new friends looking to buy some Tunis lambs for their flock.

We do have both ewe and ram lambs for sale that are almost ready to wean, registered and unregistered. Contact us if you’re interested!

(This is Ned, a ram lamb from Faith’s sheep Nancy. He’s quite the friendly chap.)

06/02/2023

Sale on grilling meats for the month of June! Get ready for summer and Independence Day with local food! Shop online for local delivery or pickup at www.bethlehem.farm.

05/16/2023

Just got this new recipe up (link in profile). These are seriously YUM.

Ingredients
(1 lb) Ground lamb
(1) Large egg
(4 cloves) Minced garlic
(1 1/2 tsp) Pink himalayan salt
(1 tsp) Cracked black pepper
(2 tsp) Oregano
(1 tbsp) Parsley
(1 tbsp) Lemon juice
(1 tbsp) Lemon zest
(1/4 cup) Chopped kalamata olives
(8 oz) Soft goat cheese with herbs
(2-3 tbsp) Milk (any kind)
(1 tbsp) Olive oil
(1) Medium yellow onion, chopped
(1/2 cup) Bread crumbs

Directions
Preheat oven to 375 degrees F.

Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.

Place lamb, egg, garlic, spices, lemon juice, lemon zest, bread crumbs, and olives in a bowl. Use a fork to gently combing until the mixture comes together. Use clean hands to form 2-inch meatballs. Gently make a dent in the center of each meatball, place some herbed goat cheese in the center, and seal closed. Repeat until all meatballs are stuffed with half of the goat cheese.

Place meatballs on a sheet pan lined with parchment paper. Cook for approximately 15 minutes. For a medium finish, the internal temperature should be 160 degrees F.

While the meatballs are baking, make the sauce. Combine the remaining 4 ounces of herbed goat cheese with milk in a medium bowl, and beat with mixer on medium speed until smooth.

Serve meatballs with goat cheese sauce.

Adapted from American Lamb