Wednesday, November 28, 2012

Video Shami Goats: Getting ready to breed

We are preparing to breed our male Shami Goat (again) next month.  This is Cappuccino.  He is about 19 months old and we have already bred him with our Shami doe named Mocha.  


I also wanted you to see his beautiful fur.  The Shami Goats are born with one color and as they get older the fur on their back turns a different color.  Cappuccino's fur changed about 6 months ago from a dark brown (chocolate) to a pretty golden color mixed with white color. Here are a few pictures of him below:

Visit us on the web at: http://www.ainmusafarm.com
 


Sunday, November 25, 2012

ArthyDex: Special for Egyptian Rahmani Sheep and Baladi Goats

On homestead/farm here in Musa Farm we give nothing but the finest products for all animals including Rahmani sheep, Shami Goats, Muscovy & Mallard ducks, and even our Fayoumi Chickens. 

ArthryDex was formulated to support healthy bones and joints in small and large animals, we give our animals the products they deserve. ArthryDex is an all natural blend of nutrients, vitamins, minerals, brewer's yeast, amino acids and glucosamine sulfate. ArthryDex supplies the daily needed vitamins and over 70 trace elements as well. This product contains no wheat, corn, soy, salt, dairy products, artificial coloring or preservatives.

This product has been used to supplement the diets of all animals from tropical birds to horses and llamas. Even dogs and cats will love the taste! Dr. Joel Wallach, a veterinary pathologist for 30 years has formulated vitamin and mineral supplements for all animals. The pet products are manufactured under strict control to maintain the quality, purity and consistency of all ingredients. These procedures assure you the optimum in safety and reliability.

Order your ArthryDex Today!

Wednesday, November 21, 2012

Lamb/Sheep Cobbler Recipe

What's on your table for Thanksgiving 2012.  In stead of that traditional Turkey dinner how about trying this Lamb/Sheep Cobbler Recipe:

Cook time: Cook 2 hrs 30 minutes

INGREDIENTS

    1 tbsp sunflower oil
    7oz smoked turkey bacon , preferably in one piece, skinned and cut into pieces
    2lbs lamb neck fillets, cut into large chunks
    12oz baby onions , peeled
    5 carrot , cut into large chunks
    12oz small button mushrooms
    3 tbsp plain flour
    3 bay leaves
    small bunch thyme
    350ml lamb or beef stock
    large splash Worcestershire sauce

FOR THE COBBLER TOPPING

    12oz self-raising flour
    4 tbsp chopped mixed herbs , including thyme, rosemary and parsley
    1/2 lbs. chilled butter , grated
    juice 1 lemon
    5 bay leaves
    beaten egg , to glaze

Method

Heat oven to 350 degrees. In a casserole dish, heat some oil, then sizzle the turkey bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to color, then stir in the flour. Return the meat to the pan with the herbs, and pour over the stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.

After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 19"pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.



Try a different version below:

Middle neck of lamb

This is available as chops or neck fillet. Neck has risen in popularity as it can be either fried, grilled, roasted or braised. It is sold in supermarkets, where two little fillets are packaged in a big box and sold at a premium. But from butchers, middle neck chops and neck fillets still make for a cheaper option than more prime cuts. Look for even-colored meat with a layer of fat running through it.
Per serving

963 kcalories, protein 45g, carbohydrate 59g, fat 60 g, saturated fat 31g, fibre 5g, sugar 9g, salt 2.89 g

Monday, November 19, 2012

Shami Goats: South Sinai Egypt

Just wanted to share a few pictures of some of our Shami goats here in on Homestead/ Farm in Ain Musa.  One thing I want to point out is the coloring in their fur.  The Shami goat bucks (males) have a great deal of color ranging from white to a sweet golden color mixed in with the natural chocolate color.  The Shami Goat Does do not have much change in color, but you can see the color changes down the middle of this particular does back.

Mocha (left) Espresso (middle) & Cappuccino (right)
Say hello to Espresso our new Shami Goat (buck) he is 5 months old. 
Take a look Shami goat.  Many people have never even seen let alone heard of a Shami goat.  This is Cappuccino (Shami Buck) about 17 months.  His coat started to change color about  6 months.  He was full chocolate.  The changing of color is normal, especially for the Shami goat bucks.  This particular breed is naturally polled i.e. no hornless.

Below is a picture of Cappuccino's dad.  Man that is one massive Shami Goat Buck.





The 3 Musketeers.  You'll notice that these Shami Goats are still young and have a ways to go before reaching maturity.




Thursday, November 15, 2012

Delicious Grilled - Lamb Chops Recipe

Today's Recipe is: Grilled Lamb Chops 


I don't know anyone who has tasted Grilled Lamp chops and didn't like them.

When grilled right they are mouth watering and full of delicious flavor.  The picture above just makes my mouth water, how about you?

Note:  The secret in the flavoring is the vegetable stock and of course FRESH Rosemary herbs.


So let's get started:


Ingredients:

1 (2-pound) rack of lamb, frenched
1 cup grape jelly
1 cup Dijon mustard
1 cup Vegetable stock (Home made preferable)
½ cup butter
½ cup minced shallots
2 teaspoons minced fresh rosemary

Directions:

1) Whisk together jelly and mustard in a small bowl. Brush over lamb to coat completely. Cover and refrigerate overnight. Very important, if you can, to let your meat marinate.  You have a moist and delicious tasting chop as a finished dished.

2) Preheat the grill. Remove lamb chops from marinade, shaking off any excess liquid. Place the Lamb chops on the grill and cook 5 minutes on each side, turning once, basting from time to to time with marinade sauce.

3) Meanwhile, prepare the sauce: Combine vegetable, butter, shallots, and rosemary in a small saucepan; bring to a boil over high heat. Reduce to a simmer and cook until reduced by half and thick, about 10 minutes.

4) To serve, pour sauce over warm lamb.  You can serve rice or bake or mashed potatoes.

Simply a hardy dish.   Please let your comments on how the recipe worked out for you and your family!

Bon appetite.



Monday, November 12, 2012

Our Arrival: Shami Goat (Espresso)

We've named this Shami goat (buck) Espresso.  Espresso was born on June 1, 2012.  His mom's name is Mocha and his dad's name is Cappuccino so we're developing a line of coffee Shami goats, no just kidding.

Without a doubt Espresso is a splitting image of his mom.  This is a very large breed of goats that are known for both their milk and meat. These particular Shami goats are naturally polled i.e. they do not have horns.

 
Espresso was born without any intervention from us. We didn't even have to tie off the umbilical cord.   In fact, we weren't expecting him but on this particular day we were in the house busy and didn't even hear him coming into the world.  My wife went out to feed the animals during their regular feeding time and discovered him.  We had Mocha in a make shift birthing pen expecting the delivery any day.  

For those of you who don't know, you can get an idea when the doe is about to deliver by observing her udder.  Normally, one of the signs that she is about to kid (give birth) is that the doe's udder will get really full a day or two before she is about to deliver.  Mocha's utter had done just that, so we knew she was close to kidding.   We did miss an opportunity to video record the process, oh well maybe next time. 


Pay close attention. As the Shami goats get older their hair color changes.  He is deep chocolate now all over, but he will develop white and golden color hair down the middle of his back. Just like his dad.  Look at the middle of his back and you'll see a dark line which will too change color. 

Espresso is looking in the area where we store the animal feed.  Believe it or not, this guy actually got inside that gate.  I had to reduce the size of the space to stop Espresso from getting inside.

Espresso trying to get a drink of milk.  This buck is vicious when it's time to drink.  


All of our animals are raised for our benefit on our homestead/farm.  Our Shami goats are bred for either providing milk for our family and/or meat on the table.  We will be slaughtering one of the Shami goat bucks in January 2013 or February 2013.

We will be adding a new flock of Rahmani sheep and Baladi sheep during January 2013 for the purpose of selling them for Eid Adha in October 2013.

If you're looking for high quality Shami goats to add to your herd look no further. We ship both domestically (Egypt) and Internationally World-wide.  Contact us at: 01066147490 or 310.773.5936.  American Owned and operated company (A & M Enterprises LLC)

Wednesday, November 7, 2012

Shami Goats - For Slaughter Eid Adha 2013 (Ain Musa)

Shami Goats- New Arrivals 

Wow we are excited to have two new additions on the Ain Musa Farm here in South Sinai, Egypt.  They arrived here in January 2012.  The female doe is named Mocca and the male buck's name is Cappuccino. 

Mocca is 9 months old and Cappuccino is about 7 months.  The secret is the Mocca is pregnant and is expected to deliver in July 2012.  We have a secret that we'll tell you in just a moment.

Cappuccino is one shy buck.  He absolutely will not let you come near him unless he knows you.  We're feeding them barseem (clover) with a dry food mixture of crack corn, oats and tibeen.

We haven't set up their area yet so the will be housed in one of our quarantine rooms until their pen are is ready.


The Shami Goats have a excellent reputation for having some very tasty meat (we'll let you know), very lean and not a lot of fat.  The handle the Summer heat here in South Sinai very well.

The Shami bucks can service (mate) with up to 35 females in a herd.  So the ratio is 1 buck for every 30-35 does.   We are seriously thinking about getting this unique breed registered.

The secret is the Mocca is pregnant and is expected to deliver in July 2012.


Here is a wonderful website for Non-GMO Heirloom Seeds.  They are the suppliers for our clover and other wonderful heirloom seeds.  Check them out and see what they have to offer.


If you're in Cairo, Ras Sidr, Suez or South Sinai and you need a authentic source for Rahmani Sheep, Egyptian Baladi Sheep, or Shami Goats please contact us locally at: 01066147490.  We can accommodate your wedding parties, birth celebrations, even Eid Adha or Eid Fitr slaughter needs.

Friday, November 2, 2012

It's the Fayoumi Chickens and Mallard Duck day In Ain Musa

Today here in Ain Musa, Egypt we're letting some of the Mallards ducklings hang out with the Fayoumi Chickens.  These two groups seem to get alone fairly well.   The Fayoumi chickens come in a variety of colors, but most of our flock are brown in color and yet they still lay white eggs.


 These Mallard ducklings are about 28 days.  They are non-socialable and afraid of strangers, including us.  Our Muscovy ducks are the complete opposite. Already these Mallards are a hand full, as they run away from you as soon as you approach anywhere near them. 

In case you're wondering the Mallard ducklings above are sterile. They will not produce offspring and are raised only for their meat.  We didn't know that at first, but I have to tell you, they grow very quickly and they will be ready to be slaughtered at 3 months old.
The males are the ones with the black markings on their back.  Females at this point are all yellow.