419-722-7230

©2019 by 419 Texels and crossbreds. Proudly created with Wix.com

vi look (3).jpg

419 Texels & Crossbreds

Arcadia, Ohio

 

Come on Down to the Farm!

18700 CR 216 Arcadia, OH 44804

419-722-7230

20191030_193035.jpg
 
3 tex.jpg

Our Mission

Here at  419 Texels & Crossbreds  our mission is to promote the Texel breed and their unique qualities.  We also strive to produce a superior lamb product through our crossbred commercial flock for consumers that are raised economically and in an environmentally responsible way.

 

our lambs - our success

'Pink'

Purebred Texel Ewe Lamb

pink2.jpg
20180428_145727.jpg

Molly & Penny

Texel cross ewe lamb & Ewe

'Sweet Pea' at the show

2019 OSIA Lead Champion

4-6 E3.jpg
T1.jpg

'Wilma'

Texel Ewe

 

Our Breeding Stock

Sargent Fury

"King" of the herd

Pretty Boy

Yearling Ram

Little Man

Ramb Lamb

 
 

Recipies You’ll Love

Amazing Lamb Dishes!

Lamb Chops with Balsamic Reduction

Ingredients:

¾ teaspoon dried rosemary                         1 Tablespoon olive oil

¼ teaspoon dried basil                                   ¼ cup minced shallots

½ teaspoon dried thyme                               1/3 cup balsamic vinegar **

4 lamb chops (3/4 inch thick)                      1 Tablespoon butter

                                Salt & pepper to taste

Directions:

  1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper.Rub this mixture onto the lamb chops on both sides.Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

  2. Heat olive oil in a large skillet over medium-high heat.Place lamb chops in the skillet and cook for about 3 ½ minutes per side for medium rare or continue to cook to your desired doneness. (don’t overcook!!)Remove from the skillet and keep warm on a serving platter.

  3. Add shallots to the skillet and cook for a few minutes just until browned.Stir in vinegar, scraping any bits of lamb from the bottom of the skillet.Stir in the chicken broth.Continue to cook and stir over medium-high hear for about 5minutes until the sauce has reduced by half.Remove from heat and stir in butter.Pour over lamb chops and serve.

**Substitution for Balsamic Vinegar – 1 Tablespoon cider or red wine vinegar and ½ teaspoon sugar

Lamb-Chops-with-Pomegranate-and-Red-Wine-Sauce-500_edited.jpg
Lamb-Chops-5.jpg

Lamb Chops and Green Beans

4 lamb chops
1 T. olive oil
2 cans stewed tomatoes
1 med onion – quartered
4 potatoes
1 # green beans
1/2 cup water
Salt & pepper to taste
Place all in crock pot and cook on low at least 8 hours.  I place the pork chops in the crock pot frozen.
Can also be made with a roast.  Place this in the crock pot frozen as well but increase the cooking time to 12 hours.

Come back often to see new recipes added as I test them in the kitchen!