Recently NPR did a story on the Navajo-Churro. You can read it, or listen online via this link to their site.
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.
Received earlier today:
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….!!