More and more research is proving that eating grass-fed meat is the right choice to make because it is lower in calories, rich in Omega-3 fatty acids, Vitamin E and Beta-carotene. When you serve WildWoods' Grass-Fed Lamb you are giving your family the healthiest possible choice.

Friday, June 20, 2014

Rams, Commercial Ewe Lambs and Some Breeders Available At Most Times

We now have papered Royal White Rams, Commercial Grade Dorpers, Dorper/Royal White and Dorper Croix Rams along with a few Commercial Grade Ewe Lambs ready to add proven genetics to your flock. 


Monday, June 9, 2014

View Thru the Lens of Photographer Teresa Moore

Some of the grazing for our grass fed sheep operation here at WildWoods we lease from Bob and Teresa Moore.  We had Bob and Teresa as guests for the day this last weekend and Teresa spent much of the time wandering WildWoods and recording it through the lens of her camera.  I thought you might enjoy seeing some of her views of WildWoods.  Hope you enjoy them as much as I did.  Ed Thomas

Monday, May 26, 2014

Rainy Day Chili

It is a cool rainy day here at WildWoods.  The place is too muddy to drive and the sky is dark.  We checked the sheep this morning with our Teryx UTV and came back in to do paper work for property tax protests.  I decided to put on a pot of chili to cook and make it out of our all natural lamb burger.  I will try and add a picture of the end product around lunch time if I remember.  My buddies will tell you that I can turn out as good a pot of Texas Red as you might get anywhere, but there are times I like something a little different.  Here is what I made today if you want to make your own. 

1.5 pounds of ground lamb
1 medium sweet onion diced
2 jalapeno peppers seeded and diced
1/2 red bell pepper diced
1 large garlic clove diced
3 tablespoons Red Chili powder
1 tablespoon Red Paprika
1 tablespoon Kosher Salt
1 teaspoon brown sugar
1 can of diced tomatoes
2 cups of cooked homemade pinto beans( you can substitute canned if need be)

Cook meat and all vegetables together, add spices and stir in well.  I then add the can of tomatoes and the pinto beans. Add water if needed to thin to consistency you like.  Simmer for 30 minutes minimum to blend flavors.  Serve with grated cheese and tortillas.

Hope you have a great lunch, I am.   Wild Ed

Monday, March 10, 2014

New Staff Added At WildWoods

Mocha, Whip and Cocoa will soon be moving into pastures with their very own flock of sheep to keep guard over and protect from predators.

Sunday, February 9, 2014

More WildWoods Lambs

Remember recess and how everyone showed up at the water fountain?  Seems lambs do the same thing as soon as mom is off grazing.

More ewes and their new lambs

Friday, February 7, 2014

Wild Sauce

This sauce is one we came up with that has become a sauce we keep on the table to be used as a side or dipping sauce.  It goes well with any meat but I really like it with barbecued or grilled lamb.  It has become my favorite sauce with meat.  Give it a try and I think you will like too.  Ed @WildWoods

Wild Sauce

1 cup ketchup

1 cup cider vinegar

½ cup brown sugar

½ cup sugar

2 tablespoons paprika

1 teaspoon cayenne

1 tablespoon black pepper

1 tablespoon dried chipotle pepper flakes

2 tablespoons dried red pepper flakes

2 cups water

Mix all ingredients well and bottle.

Wednesday, February 5, 2014

WildWoods First Lambs of 2014 Arrive

We had the first lambs of the year born to some proud mothers this week.  It is always amazing to me how quick they are up and nursing.  These are some of our commercial hybrid ewes which throw a small lamb that grows fast and will be ready to process in as little as sixteen weeks.  Lampasas county has had it's share of winter this year and it seems like livestock nearly always give birth at the worse time.  It just goes to show the hardiness of these crossbred meat sheep.