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Nebraska Sheep & Goat Producer Association

Supporting, Promoting and Protecting Nebraska Sheep & Goat Producers

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Consumers

USDA Moves Forward with Organic Marketing Rule

This week, the USDA Agriculture Marketing Service published its Organic Livestock and Poultry Practices final rule. The rule, initially proposed in April 2016, aims to strengthen rules for Organic Livestock and Poultry by: Clarifying how producers and handlers must treat... Continue Reading →

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Goat Recipes

Please visit Jack & Mauldin's Boer Goat page for an excellent list of recipes for goat!

USDA Tips for Cooking Goat

USDA Grades Goat is produced from animals less than a year old. Since the quality of goat varies according to the age of the animal, it is advisable to buy goat that has been USDA graded. USDA Prime: Prime grade... Continue Reading →

Flavor Pairings with Lamb

Traditional herbs and flavors like mint, garlic, rosemary, red wine and thyme continue to be the core flavors paired with lamb entrée dishes, according to a quantitative research study of fine dining operations by Datassential MenuTrends™. The study which analyzed... Continue Reading →

Test Your Lamb Knowledge

The American Lamb Board has released its Curriculamb - a new online culinary education guide for culinary students, culinary instructors and professional chefs. The Curriculamb includes lesson plans on the U.S. sheep industry, buying and handling lamb, carcass and cut... Continue Reading →

Take the Scratch Out of Wearing Wool

One of the biggest misconceptions to wearing wool is that it’s scratchy. Yes, some people are truly allergic to wool — but the majority of the itchiness of wearing wool is due to purchasing clothing made of low-quality fabric. Fabric... Continue Reading →

Wool Where’s the Scratch?

What can you spin, knit, and crochet with? Wool!  Ok maybe that was too easy for you to answer. Did you know that wool has waves in it. These waves are called crimp. The smaller the crimp, the finer the... Continue Reading →

Key to Tender Lamb: Let it Hang

Perhaps the biggest misconception of eating lamb is that it’s tough. As with any other meat, tenderness is dependent on proper processing and cooking. Here are some tips to putting great-tasting lamb on your plate: Buy local, so you can... Continue Reading →

First Rule in Cooking Goat: Don’t Overcook

People new to goats are often surprised that you can eat them. Many people do! Meat goat breeds, such as Boer and Kiko, are raised specifically for consumer markets. Many consumers find they enjoy goat meat in Mediterranean recipes. Many... Continue Reading →

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