I’m not certain why, but there are different spellings floating around.  I always use Navajo-Churro which is what the breed association uses but you might also find Navaho and Churra out in print.  And don’t forget that a ‘churro’ can also be a doughnut-like pastry or even a sausage in places.

Whichever, enjoy!!

Received earlier today:
Hi Marian
I made a leg of lamb with a piece of meat you sold us last fall, and I want to pass on the (simple) recipe I used.
After defrosting the leg in the refrigerator for a day, I removed the meat and cut little 1″ slits at various places and inserted peeled garlic cloves in the holes. I rubbed the meat with olive oil and then applied salt, pepper and a little paprika. I let the meat come to room temperature and then placed it uncovered in a glass baking dish at 400 degrees Fahrenheit. Using the 25-minutes-per pound assumption I roasted the meat for about 2 hours, checking the temperature at the 1-hour 45-min mark. It needed the whole two hours before the juices
ran clear, even though the interior temp was well above the 130-135 for medium rare. I removed the meat from the oven and covered it with aluminum foil for 15 mins. While the meat was resting I moved the drippings to a sauce pan, heated it and made a delicious gravy with the drippings, 1 tablespoon flour, and 6 ounces of my homemade porter beer. Served the meat with some roasted parsnip chips and snow peas. DELICIOUS! Thanks to Land & Lamb, not the recipe!
ps: Rick I also cover the lamb (once the garlic is inserted) with a generous past of Dijon mustard….!!

Here is what I keep on hand for the just-in-case times that occur from year to year:

In the freezer I have Merrick’s Super Lamb instant milk replacer as well as colostrum which I get from a neighboring organic dairy farm.

Among other items in my lambing-time bucket I have up-to-the-shoulder OB gloves and OB gel so I can always have a clean, slippery hand if I need to straighten-out an unborn lamb (still in the uterus) .  These are available from most livestock supply catalogs .   I also keep   Betadine scrub in a squeeze bottle which could be used with warm water and a soft cloth if there is a prolapse (after the lambs are weaned I’d cull that ewe but that’s my management).

For the every-lamb needs:  nutri-drench (a brownish vitamin & mineral goo that I give from a pump-bottle), sharp scissors and chlorhexadine in a teat-dipper (livestock supply catalog again) for cutting and dipping the lamb’s umbilical cord.  [I don't use 7% iodine solution because it 'burns,' but that is my management practice and other opinions differ.]