The latest news from                                                      
Sheepy Hollow at Native Oaks Farm


You'll find all kinds of information here...
about what's going on at Sheepy Hollow and there will be regular notices about the Farmers Markets where we sell. We'll also provide current information about general livestock market prices, recipes from our customers, and we'll keep you up on all the gossip that's going on. The most recent news is nearer the top of the page.


We'll be away from the markets for a couple of weeks!

We're sorry to tell you that we'll be away from the markets for a couple of weeks while we attend to some family affairs. Here's the details.

We'll be gone from the Midtown Market
August 26, September 2 and September 9


We'll be gone from the Excelsior Market
August 29 and September 5


We'll be gone from the Wayzata Market
August 31 and September 7

We'll have some exciting stories to tell you when we get home and, hopefully, some good photographs to show you.


Start thinking about bulk orders on whole lambs and sides of lamb!
It's that time of year to get your orders in for bulk lamb -- either a side of lamb or a whole lamb. We'll deliver these lambs right to your doorstep if you live in the Twin Cities Metropolitan area. Our cutting order gives you a good idea about how to place your order with us. This is, indeed, the most economical way to buy Sheepy Hollow lamb.

You can find our cutting order at...



We'll been selling at three (3) farmers markets again in 2017...
Just as last year...
...we'll be going out and setting up at markets three times each week during the spring,
summer and early autumn in 2016. Here's the information for you...

Midtown Farmers Market
opens on Saturday, May 5... 8 a.m. to 1 p.m.

and you'll find some amazing changes and goings-on around the market area
at Lake Street and Hiawatha Avenue in Minneapolis -- right under the light rail station!
Hennepin County has been hard at work on the block where the farmers market used to set up. There's a huge new building in that spot that mainly house a Hennepin County Service center. There will be plenty of parking in the garage of that new building in the very near future and farmers market customer may use it on Saturdays. The market is in the southeast corner of the of the block and there is some parking in that area also...
And Sheepy Hollow will be there, with bells on, and lots of lamb for all of you (dry aged by French Lake Meats in South Haven Minnesota!

2017 Farmers Markets - Midtown Farmers Market and Excelsior Farmers Market
and the Wayzata Farmers Market

The farmers market season will began again in Excelsior and Minneapolis (Midtown) in May. We're very excited about this and can't wait to see you all again. We should add that the Minneapolis market (Midtown, at Lake Street and Hiawatha Avenue) went much better than we had expected it to. There was an enormous amount of construction going on  on the property where we set up but we managed to squeeze in and our customers managed to find parking places (if they didn't ride bikes or arrive my light rail). It will be an adventure again this year, but somehow we'll pull it off.

Midtown Farmers Market

(Lake St and Hiawatha Ave)
Every Saturday


8 a.m. to 1 p.m.
A Large Market
with lots of entertainment and vendors

Excelsior Farmers Market
(Water Street in Excelsior)
Every Tuesday


2 p.m to 5:30 p.m.
Right in beautiful downtown Excelsior
Water Street


The Wazata Farmers Market is held every Thursday from 2 p.m. to 6 p.m.
The market will open again on the Lake Street site (just west of The Cov restaurant, right on Lake Minnetonka and in the heart of downtown Wayzata. The market web site is


Occasionally Sheepy Hollow extends into our backyard!
Once in awhile, to provide a change for some of the sheep and to let them clean-up some of heavy growth, we put up temporary fences right in our back yard (just across Pioneer Creek from Sheepy Hollow) and allow the sheep to come practically up to our patio. We enjoy the few days when they come to visit and so do visitors to our home.

This photo is taken from our porch, looking down into the hollow! (6-5-2016)
(We use no chemicals on our grasslands and pastures!)


It was a picture-book-perfect day and we were gently warmed by a glorious sun and entertained by live music from some local artists.

There's neat music or other entertainment nearly
every week at the Midtown Farmers Market.






We've been going to the Midtown Market ever since it opened up more than a decade ago. This market just keeps getting better and better and the Corcoran Neighborhood Organization has done a particularly spectacular job putting together and running the Midtown Farmers Market for all these years. It rates very high among Minnesota's best farmers markets. But last year the organization took things up another notch and gave the market a whole new, cozy look and provided top notch entertainment. The market was more fun than ever! We want to express our thanks to that Organization for the top-notch job it does. We enjoy cooperating with this group to publicize the market and to grow its business. Check out ways you can help also!

And we had plenty of people coming by looking for various cuts of lamb -- all grown on our own farm in Minnetrista, where we also raise all the food the lambs and sheep eat. We're proud of the quality of the meat we sell at Midtown and at the other markets we attend.

Anne is happily serving one of our important customers.
Photo by Sam Stern










Changes at the Midtown Market will certainly take place this year. Major construction of a new service building for Hennepin County will be going on right at our site. How we'll squeeze in is a mystery but the market managers have always been on their A-game in the past and we'll expect to be pleasantly surprised again this season. We'll see you all on opening day -- May 7th -- at the Lake Street and Hiawatha Avenue sit (right below the Lake Street stop for the light rail train).

Wayzata will open on May 12 and Excelsior opened already on May 3.  These, of course, are two wonderful lake communities and they work so hard to make the markets work for both shoppers and vendors. We can't thank the chambers of both cities enough for all their hard and cooperative work.

The cuts our customers seem to struggle with the most are lamb shanks and lamb steaks. Well, we've got the answer for you when it comes to preparing these two cuts, so see our story here to find out how.

There's happiness and love all over the place at the
Midtown Farmers Market!

And there are laughs and good times as well at the Midtown Market!.




Edition of: 22 Aug 2017                     __________________                 NEWS FROM NATIVE OAKS

(Scroll down to see all the news that fits)


Sheepy Hollow lambs arrive in big numbers!
The sheep and lambs have begun to frolic in the unusually warm outdoors and hesitate about going in at night!
Spring is here at Sheepy Hollow and the sheep and lambs love being able to casually wander around in the sunlight and generally soft breezes. Will it last? At any rate, spring will soon be here in all its glory. The grasses are growing quickly and the moisture is receding.

It will only be a short time before pastures are ready. In the meantime, the sheep are free to roam in large paddocks near the barn and they feast on hay that has all be raised and put-up right here on our own farm, under our own watch. Dozens of spring lambs have already been born and wander happily with their mothers and frolic occasionally with each other.

The Midtown Farmers Market on-line!

Color the Farmers Markets "spectacular" again this year!
As always, the colors at the farmers markets have been beautiful this year and it is a glorious place to take photographs. Charlie likes to occasionally bring his camera to capture some of the remarkable color.

Photographs by C. Leck at the Midtown Farmers Market


A New Marketing Approach
via the American Lamb Board

Ah ha! Now that's the approach! "Lamb is for Lovers!" Do you think it will work? Why not? There has never been a more romantic dish than well prepared lamb. Above is an image provided by the American Lamb Board. The organization's web site also provides a host (a big host) of recipes from which you can choose. If you are a lamb lover, be sure to visit this organization's web pages. And, we provide plenty of recipes for you right here on our own web site too (just go to Recipes)!

Gordon Ramsay and his remarkable lamb shanks and breast of lamb!
We haven't found any better recipes around here than those that Gordon Ramsay features on many of his extraordinary YouTube videos.. the one for "spicy lamb shanks" and the one for "lamb breast" are absolutely suburb.. the lamb shank recipe has become our favorite recipe around here.

New Recipe... Lamb Riblets a la Nopa
Remember, dozens and dozens of lamb recipes can be found right here on our web page... just go to recipes!
A lot of our customers love to buy Sheepy Hollow lamb riblets. I constantly wonder why because I’ve tried cooking them a dozen different ways and haven’t ever been pleased with the results. In January I had a small plate of lamb riblets at a fantastic restaurant in Harlem (called The Cecil) that specialized, among other things, in the delicacies of North Africa. They called the dish “Sake Braised Lamb Ribs with Zatar Goat Yogurt and Curry Crunch.” I tried to get information from the restaurant about how they did them, but everyone was hush-hush about it.

But now, I’ve discovered this remarkable recipe that comes from San Francisco’s Nopa, the ultimate neighborhood restaurant. Though the eatery’s known for its burger, Chef Laurence Jossel’s menu has a distinctly Mediterranean influence. The more sophisticated dishes, such as these lamb riblets, are major crowd-pleasers. Here’s the recipe pretty much as I found it on


What to buy: Denver ribs, also known as riblets, consist of seven to eight ribs that are cut from the lamb breast and belly. You’ll have to special order them from Sheepy Hollow or your butcher, so be sure to plan ahead accordingly. And make sure the butcher doesn’t separate them into individual ribs; ask for the whole rack.


Harissa is a North African spice paste that adds a nice dose of heat to foods. You can make it yourself, or easily find it in a jar or tube at most gourmet markets.


This recipe was featured as part of both our Modern Potluck story and our Bar Snacks photo gallery. 


1.    Heat a small, dry frying pan over medium heat. Add peppercorns, cumin, coriander, fennel, and chile flakes, and toast, swirling the pan occasionally, until fragrant, about 3 minutes. Remove from heat and finely grind. Combine ground spices with salt and rub on riblets to completely coat them.

2.    Place riblets in a large resealable plastic bag and add any leftover rub; close the bag and refrigerate for 12 to 24 hours. Remove riblets from the refrigerator and heat oven to 325°F.

3.    Combine broth, thyme, garlic, and riblets in a Dutch oven or a large, heavy-bottomed pot with a tight fitting lid and bring to a boil over high heat. Cover and braise in heated oven until meat is very tender and easily pulls off the bones, about 2 to 3 hours. Alternatively, cook on the stovetop over low heat. Check periodically that the liquid is just barely simmering and is not at a boil, adjusting heat as necessary. Remove riblets from braising liquid, strain braising liquid, and cool both meat and strained liquid; reserve.

4.    Heat a grill pan over high heat. Cut lamb riblets into individual bones; working in batches, place meat side down on the heated pan, and turn when meat begins to caramelize, about 2 minutes. Remove to a large bowl and repeat.

5.    Combine harissa, butter, lime juice, and braising liquid in the pot used to braise the lamb, and bring to a boil over high heat. Reduce to medium-low heat and simmer until sauce is reduced enough to look like it will glaze meat, about 5 to 8 minutes. Pour over riblets, sprinkle with mint and cilantro, and season with salt and pepper as necessary. Serve immediately.


Lamb Stuffed Peppers
I recently made a couple of big lamb-stuffed peppers for dinner. Ground lamb (from Sheepy Hollow, of course), large green peppers (seeds and ribs removed), brown basmati rice mixed in with the browned lamb, fresh parsley, marjoram and rosemary with chopped garlic and finely chopped onions (I browned the garlic and onions a little while). I steamed the pepper shells for about ten minutes and then stuffed them with all of the above and roasted at 475 for about 50 minutes. After putting one on each serving plate, I topped it all with a nice, warm tomato sauce and some crumbled feta cheese. (Note: if you carefully carve the bottom of the pepper, without making holes, before steaming, you can get them to stand upright while baking.) Nummy! To see a full recipe, go here!


Sheepy Hollow Begins Offering LAMB BRATWURST
We'll be offering lamb bratwurst at all our Farmers Market site during the entire 2015 season. Give them a try!

Gordon Ramsey Knows Lamb
We also discovered an extraordinary recipe by Gordon Ramsey in which he takes very inexpensive lamb belly (or breast) and makes it taste like a million dollar dinner. You'll find Ramsey's recipe on a YouTube clip  or it's in his very successful cook book, Gordon Ramsey's Home Cooking!


Lamb Customers Happy
The most important thing to us is that our lamb customers are happy. We've been delivering lamb to homes all over Minneapolis and its suburbs for the last several weeks. One customer, Lynn from Minneapolis, writes in an email: "Anne, the lamb and butchering is gorgeous and perfect. Thanks."

Wow! We love that word "perfect!" How can you ever beat perfect?

We sold more bulk lamb (whole lambs or half lambs) in 2015 then ever before.

Photographs from satisfied customers
Another of our satisfied customers sent us the above photograph of her recent dinner offering (just off their patio grill). These loin chops look super delicious. Thanks, Jennifer! (October, 2013) And, Sam Stern posted the below photograph of chops on his Facebook page.













The Markets Mean So Much to Us!

We've made so many friends at the Market over the years that we miss seeing them during the winter months. Oh, my! It's almost time to get back together with all of them -- you Dianne, Neal, Winton, Gail, Igrid, Lynne, Martha, John, Nancy, Robert and on and on and on. The really great thing about the  market is the people you'll meet there.

And try the wonderful, round pounds of butter that these two lovely girls sell at Midtown.



New Cookbook Arrived at Sheep Hollow
A surprise came in the mail a couple of weeks -- a new cookbook from the Washington D.C. offices of Meat & Livestock Australia. The book, Australian Lamb: World of Flavor, is an absolute treat and, as we always do, we'll have it with us at our market appearances for those of you would want to look it over. It has some unusual recipes for things like lamb burritos with roasted corn salsa; pastitsio; lamb with Singapore noodles, snow peas and cashews; lamb Biriyani with raita; lamb, mushroom and beer pot pies; as well as many of the typical and traditional lamb dishes. The photographs are extraordinary. If you want one of these colorful cookbooks, you can probably get one by writing to MLA...

Meat & Livestock Australia
1401 K Street NW (Suite 602)
Washington, DC 20005

Looking for New Lamb Recipes?
In addition to the recipes we have here on our web site, one of the best places to look for new and exciting lamb recipes is from the American Lamb Board's recipe search. Try it! It works very well.

Try this quick recipe for Mongolian Lamb Stir-fry -- see more of our recipes on the RECIPE PAGE

You can do this wonderful recipe in less than a half-hour and you'll be button-popping proud to serve this meal to your family or a gathering of friends. The recipe comes from the Australian Women's Weekly cookbook, Dinner Lamb.

Here's what you'll need...
1.5 cups of white, long-grain rice
2 Tbspoons of peanut oil
3 cups of lamb strips (from a shoulder roast or a leg)
2 cloves of garlic, crushed
Pinch of fresh ginger, grated
1 medium yellow onion, sliced thickly
1 medium red pepper, sliced thickly
1 cup of canned bamboo shoots, rinsed and drained
.25 cup of soy sauce
1 Tbspoon of black bean sauce
1 Tbspoon of cornflour
2 Tbspoons of rice wine vinegar
6 green onions cut into 2 inch lengths

Here's what you do...

  1. Cook the rice in a large saucepan until just tender (keep warm)

  2. Heat half of the oil in a wok; stir-fry lamb, in batches, until browned all over

  3. Heat remaining oil in same wok; stir-fry garlic, ginger and brown onion until soft but not burned. Add pepper and bamboo shoots and stir-fry until vegetables are tender.

  4. Return lamb to wok with sauces and blended cornflour and vinegar

  5. Stir-fry until sauce boils and thickens slightly

  6. Remove from heat, stir in green onion and serve with rice


4 April 2014 -- Here's a report on the community meeting to discuss the development!
We attended a community gathering last night in the northeast corner of the Corcoran Neighborhood in Minneapolis. A block of property right next to the Lake Street station of the Hiawatha Light Rail Line is currently owned by the Minneapolis School Board. Hennepin County is seriously considering a purchase of this property and a redevelopment of it that involves significant cooperation with the residential and business interests of that neighborhood. The plan is only in its embryonic stage and there will be lots more of these conversations in order to bring a wide spectrum of varying interests and stake-holders together.

We were there because my wife has been a vendor at the Midtown Farmers Market, which sets up on that piece of property, ever since the market first opened. We don’t have much of a financial stake in the neighborhood, but we’ve developed an emotional attachment to a lot of the people there and we feel strongly about the market’s future. And, we like the work that the Corcoran Neighborhood Organization does in sponsoring this market and advocating for the health and welfare of the entire neighborhood.

It will be four or five years down the road before the changes and developments really impact the market and, by that time, my wife will likely be retiring from this rugged lamb production work she does. It may be just as well. Though the market will likely become a much more attractive place in a very busy and bustling location, there will be much less room for getting a pickup truck and a freezer trailer in place to offer the product we sell.

You can see some of this early thinking about the development of the site on the Midtown Farmers Market web site. It will certainly be a mixed use location that will feature housing for various incomes and ages, retail and office availability and a home for a neighborhood center for the county’s health and human services work.

The neighborhood residents in the current single family houses – to the south and immediate southwest – are worried about the increase of traffic and parking in the areas where they live. There is currently a significant Park & Ride site for users of the light rail line and that space will be gobbled up by the development. That adds more worries for home owners who don’t want curb-side parking to increase in their residential neighborhood. The chances for conversation about these matters were very limited last night because of the jam-packed agenda and one could sense that a number of special interests were given too little time for an expression of their concerns – including bicyclists, home-owners, environmentalists and sustainability advocates.

We came away feeling that this is a very exciting project! The farmers market will certainly change in character and I see it becoming much more like the current Mill City Farmers Market down alongside the Guthrie Theater – and that’s not a bad thing. We’ve made a lot of good friends at the Midtown Market and in the Corcoran neighborhood and we wish them nothing but great good luck on this very exhilarating time that lies ahead for them.

In the meantime, we look forward to the opening of the 2014 Midtown Farmers Market on Saturday, May 3rd and we’ll see you there.

It was some drive home last night in the heavy April snowstorm that rolled into the Twin Cities. We took between 10 and 11 inches here on our farm.

Miscellaneous Thoughts
We enjoyed listening to the presentations of various interest groups last night and we learned quite a bit about how community organization and the nature of communities has changed over the years. We allow ourselves to get pretty isolated out here in the country and we have to catch up on some of the terminology we hear at a meeting like this – co-housing (I sat down this morning and did a bunch of reading to understand it and found a remarkable article about it in the current edition of the Christian Science Monitor Magazine), green-living, Leeds Housing, solar energy, water conservation in housing development and sustainability.

Various interests at the meeting last night (some of the stake-holders) have quite a job ahead of them. I’m talking about the Minneapolis School Board, the Hennepin County Commissioners, the Corcoran Neighborhood Organization and the City of Minneapolis. I hope the YWCA, which owns property just to the west, will also be very involved.

There was a point in the meeting when I wanted to stand up and shout-out proudly that we had installed a geo-thermal heating system in our home this past autumn. We’re not complete hicks or country-bumpkins, you know! Just this morning I put together the cost numbers for that system so we can apply it against our 2013 income taxes and I was pretty shocked at the cost, but the savings over the years will pay for it soon enough.


New Excelsior Farmers Market Location
Was Very Popular

We now set up on Water Street in Excelsior on Tuesday afternoons (2 pm to 6 pm) during the season (May through October). Last year was a very successful year for us at the Excelsior Farmers Market. Everyone seemed to enjoy having us set up  right down town in Excelsior between 2nd and 3rd Streets. The decision has been made to make that space available to us again this season, so that section of Water Street will be closed to traffic every Thursday for the market.
Here's the
web site for the Excelsior Market.


Charlie's Extraordinary Lamb Stew comes to our Web Page
Charlie's lamb stew is not to be believed. It is spectacularly good and everyone who has tried it
loves it to no end. So, we've decided to post in here on our web site. You'll find it by clicking just below...



Try a Dining Membership at Windsong Farm Golf Club


Have QUESTIONS about Sheepy Hollow
If you have questions about Sheepy Hollow,
submit them by email and we'll post the question and the answer right here for other to see!

[Sally R. asks: May one come out to visit Sheepy Hollow?

Answer: By appointment, yes! Contact Anne by email or phone and make an appointment to come on out. We don't recommend visits from mid-March to mid-April because that is mud-season!

The pastor of the nearby Lutheran Church stopped in very, very early on a Sunday morning this winter to see the lambing process in real live-time. She had a wonderful time.

The sheep skins we sell at farmers markets are washable. We get regular requests for washing instructions. You can go to our LAUNDER PAGE here on the web site to print out these instruction or just jot down these instruction below.
1. Rinse with cool water!
2. Wash with Woolite in warm water on gentle
    for 3 minutes.
3. Rinse in warm water (twice). Allow to go thru
    Spin Cycles. Air dry, then brush!
4. Put in dryer to fluff, but with NO HEAT!


Madame Benoit's
Lamb Cookbook
We recently picked up a copy of Madame Benoit’s Lamb Cookbook. It was published in 1979 in Canada by McGraw-Hill Ryerson. I’ve found it extremely interesting and many of the recipes look wonderful but we haven’t really tested any of them yet. This is an out-of-print book, but you probably can find used copies on-line at ABE, our favorite used-book source or from Amazon. And, in the Spring, when the farmers markets reopen, we’ll have this book available for lending out to our regular customers.

In the meantime, we thought you might like to know a little about the book and some the recipes it includes.

Jehane Benoit and her husband own a sheep farm (Noirmouton) in the Eastern Townships of Quebec, Canada. She loves to experiment with new and enticing ways to cook lamb. She received a degree in food chemistry from the Sorbonne University in Paris (1925) and later graduated from the famous Gordon Bleu cooking school. She’s had television shows on cooking and also wrote for leading food and cooking magazines like Gourmet and The Canadian.

For those who like to buy lamb, a particularly helpful section of the book might be What to Look for in Selecting Cuts of Lamb. Mme. Benoit suggests that “young lamb will have bright, pink flesh and pure white fat, with soft, moist, pinkish bones.” She also explains that weight is important. Legs, she says, should be 4 to 5 pounds and never exceed 7 pounds. The entire carcass of a good lamb should weigh from 40 to 60 pounds.

“Since lamb is an excellent source of high-quality protein, it is worthwhile to learn how to cook it properly. Lamb is easily digested, making its nutrients readily available for body use, and is really a quick-energy meat, ideal for diets of all age groups – and even for weight watchers since in most cuts the fat is easily separated from the lean.”

The book contains some intriguing recipes for lamb liver, heart, tongue and kidneys. There are four recipes for liver, five for kidneys and one each for tongue and heart.

You'll also find seven recipes for preparing leg of lamb, including Mme. Benoit's own favorite procedure.

A Texas Lamb Stew,
prepared with red bean or a meatless chili also sounds wonderful and tempts us to try it very soon.

Baked Shoulder Chops
But, our first experiment around here was the lady's Baked Shoulder Chops. These babies are done in an Italian style and each chop in wrapped separately in foil after seasoning with salt, pepper and honey; and then topping each chop with a slice of peeled grapefruit and an onion slice. Then they're baked at 350 degrees for 90 minutes. Wow! They were just wonderful.

Cocktail Marbles
Here’s a little sample of one of the many unusual and enticing recipes in the little book. Mme. Benoit says that Cocktail Marbles are “an interesting hot tidbit for a party. Cook them in the morning; and when they are ready to serve, heat the plum sauce in a chafing dish or an electric frying pan, add the meat balls and stir around as indicated in the recipe.”

2 lbs. ground lamb
½ cup Japanese soy sauce
2 cloves of garlic, chopped fine
1 Tsp vegetable oil
2/3 cup of Oriental plum sauce

Mix together thoroughly in a bowl the ground lab, soy sauce and garlic. Shape into large marble-size balls. Heat oil in a large frying pan. When hot, add as many meat balls as it will take without crowding. Cook over high heat. Shake the pan to toss them around so they brown all over, and remove to a platter with a slotted spoon. Repeat this until they are all browned (usually no more oil need be added after the first time). Only a few minutes are needed to cook them. Do not refrigerate.

When ready to serve, warm up the plum sauce. Add all the meat balls at once and cook over low heat for 5 minutes, or until hot and glazed. Serve with toothpicks.


The following photograph appeared in the November issue of MSP Magazine (thanks to them for permission to use it here).

Photo is of Sheepy Hollow lamb (rib chops to be exact) being served at Terra Waconia (see story above).




Rack of lamb at
Windsong Farm Golf Club

There's a wonderful golf club right next to our farm and we celebrated Mothers Day Eve there with almost all of our children and grandchildren. It's a wonderful place to dine and for those of you anywhere in the area (Orono, Maple Plain, Watertown, Mound), dining memberships are available at very reasonable rates. This membership allows you full dining privileges in the club's beautiful clubhouse. Many of us had rack of lamb at our Mothers Day dinner and it was absolutely wonderful. The cod, risotto and rib-eyes were also fantastic. The club's menu changes about every 3 or 4 weeks. If any of you want to try it out, we can arrange guest privileges for an evening.



Further down on this page we recommend some very special lamb cookbooks that we like and use around here.
Click here to see the story about lamb cookbooks!


We've filled a record number of whole or sides of lamb orders during the autumn and early winter months. We use two new meat processing companies now and customers have reacted extremely well to the quality of the cuts and the packaging.



Anne Leck owns and operates Sheepy Hollow at Native Oaks Farm!
Want to know about Anne and her background and why she founded Native Oaks Farm. It's all right on her short biography page.

Anne Wakefield Leck


Girl in an Apron
We've come upon a wonderful new blog and web site lately, called Girl in an Apron. If you want to do some innovative cooking, especially with fresh and locally grown foods, this is a terribly good site to know about. On it we found the most wonderful recipe for lambs liver pate. We tried it a couple of times around here and it's been an unqualified success. The blog points out that the recipe comes from a book called Nourishing Traditions by Sally Fallon. We also found a wonderful recipe there for creamy winter squash and pumpkin soup. Nummy!

I'm not going to reprint either recipe here because of potential copyright problems, but you can easily find them on the Girl in an Apron.


We do NOT sell live lambs
at Sheepy Hollow
and we do not slaughter
or allow slaughtering at our farm.

We receive many calls from people who want to visit the farm, buy a lamb and kill it here. We conduct no sales in that manner. Please do not call us for those services.

Stock up on lamb for winter!
You should be ready to place your orders to stock up on lamb for the winter. The Minneapolis Midtown Farmers Market and the Excelsior Farmers Market will close at the end of October and we're already taking orders for November delivery of sides of lamb.


LAMB CHILI with white beans
This wonderful new recipe was handed to us by a seafood clerk at Whole Foods. He came upon it in the New York Times and he wrote it down for me as best he could remember it. We tried it here at Sheepy Hollow and it was sensational. So, we're passing it on to you.


That's no typo... rather, it's our incredible wit...
For sides of lamb we always get more customers than our production will satisfy, so place orders promptly when we announce sides are available. Sides are not always available, but you may place orders in advance if you're willing to wait.

If you have questions, call Anne at
612-298-9293 or email her. (Email works best because Anne is often working in the fields with the sheep and lambs and doesn't hear her phone.)

A lamb shank on a bed of mashed potatoes!

You might want to take a look at the Midtown Farmers Market web site.
The market is located on Lake Street, at the Corner of Hiawatha Avenue, just at the Lake Street light-rail station in south Minneapolis. Step on up and say "hi" when you're at either of these markets.

We give away free lamb recipes every week at both markets and you're welcome to pick a few up even if you don't purchase anything from us. Just come on by and ask about the recipes.

We'd find operating at the Midtown Farmers market nearly too difficult if it weren't for our constant and faithful friend, Ingrid, who stops by nearly every week to give us some help and provide an opportunity for Anne to get away for a few minutes of relaxation. Thanks so much, Ingrid, for all you do!






Here's a few of lamb cookbooks you can find and buy on-line. We've tried them both and recommend them to you.

The Great Lamb Cookbook, published by the Australian Women's Weekly Cookbooks, is one of the finest, most beautiful cookbooks we've ever seen (especially the most recent edition). It has remarkable photographs and very utilitarian and easy to follow recipes. We try to have at least one copy on hand at every farmers market session, so ask us if you'd like to take a look at it.


The Arabian Nights Cookbook
by Habeeb Salloum [Periplus Editions]


How to Roast a Lamb: New Greek Classic Cooking (Hard Cover)
by Michael Psilakis


Madame Benoit's Lamb Cookbook (reviewed at the top of this page, click here)

We found all of these books on Amazon and the second of them is available in e-book format.



A New Cookbook in Our Stocking
One of the children gave Anne a new cookbook as a Christmas gift in 2011 -- because all the kids know that Mom (and Grandma) likes to have plenty of people around the table for special dinners, one of them had the bright idea that she should own Tom Douglas' cookbook, TOM'S BIG DINNERS. There's a wonderful recipe in it for LAMB CHOPS IN CRUSHED CHERRY MARINADE WITH TARRAGON MUSTARD. So far I haven't been able to get permission to publish it here, but, if you email me, I'll send along an abbreviated explanation of how to do it.


Our customers in the Twin Cities Metro Region can still buy from Sheepy Hollow during the off season by placing orders with us by telephone and arranging for free delivery. We'll make deliveries to Minneapolis once each week and to western suburban locations twice each week. To place orders for individual cuts, call us at 952-955-3180 (if there's no answer, leave a message and we get back to you within a day).



How excited we were around here to wake up one day to the news that two solidly generous and praiseful blogs had been written about the lamb produced by Sheepy Hollow at Native Oaks Farm. We suggest you may want to go to the blog to read them:

"That's [photo below] our half a Sheepy Hollow lamb, dressed weight around 26 pounds. Sheepy Hollow is our Midtown Farmer's Market lamb vendor. Anne Leck is the woman behind Sheepy Hollow, which produces the best lamb around, in my opinion."


We've added a new recipe to our recipe section of this web site. It comes to us from one of our customers and is called Rachel's Casserole, using ground mutton. We've tested it and its wonderful.



and we work hard to make sure you're happy.

Here's a letter from one of them...

Dear Anne:
My wife and I had our first taste of lamb the other night.
My, oh, my, simply the best lamb I have had since eating in Dieppe, France, where the lamb eat grass that itself is impregnated with salt.
Thanks you so much for raising these fine animals, and for your extra work in getting the order straightened out.
May you and yours have a happy and safe holiday season.
Richard (Medina, MN)



Lamb Sales Set Sheepy Hollow Record
Lamb sales in 2013 were extremely brisk, setting a Sheepy Hollow record for volume. And now in 2014 we have broken all previous sales numbers. We experienced our heaviest volume ever at the Midtown Farmers Market this year and we often ran out of many cuts before closing time. What pleases us most is that the vast majority of our customers are returning as frequent buyers. One gentleman boasted last  summer that he has been buying from us for nine years. It caused us some pause. Is it really nine years that we've been setting up at the Midtown Farmers Market?

We have also increased our restaurant sales this year and we are now also selling lamb at the Mississippi Market on West 7th in St. Paul, and the sales there have been increasing steadily.

We raise the question for ourselves: Can we really increase production to meet the rising demand without decreasing the quality of our product? That is the challenge ahead.



Our horse operation is nearly closed out at Native Oaks Farm. We have only a small group of retirees that are enjoying the casual, soft life. If you've come looking for Hackney Horses or Cleveland Bay crossbred horses that might be for sale, we apologize.

We no longer have a breeding and training operation.

We've sold of all our horses and no longer
maintain a horse operation here!

Independence is an extremely beautiful community. Though we're only 25 miles from downtown Minneapolis, this is a small, rural town with beautiful, open and rolling meadows, small creeks and lovely, dense forest land.


Minced Lamb Stir Fry
with Ginger, Hoisin and Green Onions

This recipe was submitted to the Midtown Farmers Market Web Site by someone who, we imagine, is one of our customers. It sounds great. We'll try it soon and report back to you.

Serve this quick stir-fry with with rice:

2 Tbs orange juice
1 Tbs corn starch
1 pound of ground lamb
1 Tbs oriental sesame oil
2 Tbs minced, peeled fresh ginger
1 Tbs minced, fresh garlic
1 Tbs minced, orange peel
1 bunch green onions, chopped
¼ cup Hoisin sauce
Butter lettuce leaves

Combine orange juice and cornstarch in a small bowl. Saute lamb in heave large skillet over high heat until cooked through, breaking up with back of spoon (about 5 mins). Pour lamb with its juices in colander and drain. Heat oil in same skillet over high heat. Add ginger, garlic and orange peel and stir fry 30 seconds. Add green onions 30 seconds. Add Hoisin sauce and lamb to skillet and stir until blended. Add orange juice mixture and stir until thickened (about 1 min.). Spoon into lettuce leaves.

All right! We like the sound of that one and we'll give it a try.

See a new recipe from Kim
One of our customers at the Midtown Farmers Market gave us this recipe for an "Easy Mutton or Lamb Skillet" using ground lamb from Sheep Hollow.

Pat Goshgerian's Loshkabobs
Here's a recipe that comes from one of our regular lamb customers. Pat is married to an Armenian fellow and has really taken to cooking those kind of ethnic meals for him. Here's one that Pat says he and even all their grandchildren just love.


4 pounds of ground meat -- 2 of lamb and 2 of beef
(she likes to use mutton rather than lamb for the additional flavor)
1 chopped onion
1 chopped green pepper
8 oz of tomato paste
salt and pepper (on generous side)
lg dollop of Dijon mustard
1 egg

Mix. Pat mixture and press all together around a heavy wooden skewers that your butcher can provide. the mixture is about 4 or 5 inches long, rounded like a hot dog. Grill. Serve with a rice pilaf.

Sounds great, Pat. I'm going to try it and let you know how it goes. If they're great, I'll add them to our recipe page.

Look for many more recipes at our
lamb recipe page



buyer note


Gordon Ramsay

Gordon Ramsay knows lamb and how to prepare it.
We've never encounter anything Gordon Ramsay's approach to preparing lamb and his tutorials on doing so are right at hand for you on You Tube. Two of the best lamb meals we've ever had used Ramsey's approach to preparing spicy lamb shanks and his croutons and lamb steaks recipe. You can actually watch Ramsay do both of these meals in very clear and precise videos on You Tube. We promise you won't be sorry you watched these two wonderful approaches to preparing lamb...

Gordon Ramsay prepared lamb steaks and croutons in a simple, exciting way!

Gordon Ramsay cooks wonderful spicy lamb shanks you'll die for!

Try these approaches. You'll love the results.





is St Boni Motorsports and we thank them for their cooperation. They cover the cost, top to bottom, so Native Oaks Farm can appear on this server. Be sure to visit its web site. St. Boni Motorsports is in Saint Bonifacius, Minnesota (8 miles west of Excelsior on Hwy 7).



Copyright 2015   Native Oaks Farm

Web Site Design & Maintenance
Charles H. Leck Associates


ames farm

The best honey you'll ever buy
comes from Ames Farm, just down the road from Sheepy Hollow at Native Oaks Farm.  It's served by the finest restaurants in Minnesota and you should know about it.

Did you see the wonderful story about this honey producer in the City Pages?
[Read story!]


Wow! That was a terrific article. You can find Ames Farm at the Minneapolis Farmers Market.  Some of their hives are on our farm and we're proud of that. Visit Ames Farm on the World Wide Web.

We hope to have some samples of their honey at our both at the Mid-Town Market on Saturdays. his will give you a great opportunity to try it out. I think you'll be convinced, as we are, that this is the best honey available.

We just tried some of the 2005 production results and they were really outstanding. Because Ames Farm was so generous to us this year, a number of our lucky neighbors and friends received jars of Ames Honey for Christmas this year.



Copyright 2015   Native Oaks Farm

Web Site Design & Maintenance
Charles H. Leck Associates




Thanks to St. Boni Motorsports and Minneapolis Motor Sports
for sponsoring our web page!
Be sure to visit their interesting web site!


As of
August 22, 2017, more than

2 7 5 7 6

visitors have come to this web page in this calendar year (2016)

Through all of 2007 we had just under 5,000 visitors to this page. In 2008 we reached over 9,000 visits. Our hope was to reach 10,000 visitors in 2009 and we surpassed that (13,911).
In 2012 we we exceeded 20,000 visits.
In 2013 we finally reached 25,000.
And in the last two years (2014 & 2015) we did exceed 27,000 visits!
Thanks so much to all of you who come to visit
Native Oaks Farm and Sheepy Hollow at Native Oaks Farm.

Our heaviest activity is during the warm weather period when we are regularly displaying at the
Mid-Town Farmers Market. We have a tracking program that shows us where visitors go and it reveals that more than 70% of visitors end up on our recipe pages.

None of this makes us a particularly busy web site, but we remind ourselves that the site is designed and maintained primarily for our friends, family and customers. It appears to be a good service for them and we continue to get good comments. If you'd like to comment, send us an email.

And thanks for sponsoring our web page go to
St. Boni Motorsports

in Saint Bonifacius, Minnesota
(9 miles straight west of Excelsior on Highway 7)

Minneapolis Motorsports
in Golden Valley just off of I394 at Louisiana Ave
(between Menard's and the Mini-Cooper dealership))





Copyright 2015   Native Oaks Farm

Web Site Design & Maintenance
Charles H. Leck Associates







Thanks to St. Boni Motorsports
for sponsoring our web page!
Be sure to visit their interesting web site!


Our web page is made possible by
St Boni Motorsports
This wonderful small business is just down the road from
Native Oaks Farm and Sheepy Hollow

Be sure -- absolutely certain -- to
visit their web site

Thanks for visiting!

St. Boni Motorsports
is in Saint Bonifacius, Minnesota
(9 miles straight west of Excelsior on Highway 7)




Copyright 2113   Native Oaks Farm

Web Site Design & Maintenance
Charles H. Leck Associates

my town


Here's some information about our wonderful community that most people don't know and are surprised to find out.  This is a great, little community that needs protection from careless officials who don't know how to say "no" to certain proposals and they appear willing to allow almost any kind of usage on any type of property.

Horses grazing in our South Pasture
  • We're the home of the Twin Cities Polo Club!
    The spectacular Polo Festival takes place on the first Sunday of August every year.  It is a delight to attend and there is so much more than polo that happens there -- entertainment, exhibits, parades, music and wonderful food. It's great for people-watching because most of the 'swishy' and fashionable people are there.

  • Wind Song Farm Golf Club, one of Minnesota's finest golf courses and most distinguished golf clubs is located right next door to Native Oaks Farm.  Watch for big things to happen at 'Wind Song" in the coming months.  Want to see a photo of the beautiful 16th hole -- a par three with incredible carry!  [click here]

  • This is the most rural, undeveloped community in the Twin Cities Metropolitan Area.  That's not an accident!

  • Our community is 36 square miles in size.

  • Dozens of magnificent, beautiful horse farms are located here. Among the finest, but not at all a complete list, are...
    Brightonwood Farm
    Ashland Farm
    Fairhaven Farm
    Fox Meadow Farm
    Native Oaks Farm
    Noland's Ark

  • One of America's most beautiful and most highly respected llama farms, CoRect LLamas, is on the southwestern border of our community, just to the west of Native Oaks Farm.

  • The Luce Line Recreation trail crosses the entire southern part of our community in an east-west direction.

  • Pioneer Creek Golf Course is one of the metropolitan region's favorite public facilities.

  • Pioneer Creek Community Park is a lovely community asset located on Co Rd 90 just north of Hwy 12.

  • Large amounts of the original Big Woods still exist here.

  • Our community is one of the state's leaders in both protecting and restoring natural wetlands.

  • We're home to the famous Shrine Horse Patrol and the Shriner's maintain a lovely horse farm on Country Road 92 just south of Rockford.

  • Our rolling hills and forested land is part of the prime riding and hunt area for the Long Lake Hounds fox hunting club.  The fox hunt is an extraordinary sight to see and a photographer's dream.  The hunt begins about Labor Day and ends on Thanksgiving Day.

  • Our community is divided among 3 different school districts: Delano, Mound and Orono.

  • Two lovely county parks touch our borders and lie partially within our city limits -- Baker Park Preserve and Rebecca Park.

  • Lake Independence is a large and beautiful recreational lake that can be accessed by the public through Baker Park Preserve.

  • An Open Spaces Task Force is working on behalf of the open spaces in Independence, seeking to assure many of the most vital areas will be preserved and kept open.

  • Many local publications have frequently said that Minnesota's best hamburger can be purchased at the Ox Yoke Inn (just south of Co Rd 6 on Co Rd 92).  We certainly rate the Northwoods Burger and the Luce Line Lucey as the best in the state.

Independence is home of the Twin Cities
Polo Club and features polo competition
every Sunday during the summer.



Copyright 2015   Native Oaks Farm

Web Site Design & Maintenance
Charles H. Leck Associates