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Consuming Versus Producing

Students are testing their culinary skills in AnS429 Senior Sheep Production class.  Animal Science Professor, Dan Morrical says “ This is a fun project for the students because it teaches them how to prepare lamb, to use their creativity in finding a recipe that they like AND will try and working together as a team!”  According to Morrical, students can make any recipe they want as long as there is lamb or mutton included in the meal.  As part of this exercise they are graded on presentation, creativity, taste, nutrient content (fat, calories, protein per serving), cost per serving and the side dishes that best compliment their entrée.  After the judges finish evaluating each dish,  classmates get to sample the entrée which exposes them to the different way lamb can be prepared.

Morrical goes on to say  that the average consumption of lamb is ½ lb per person, per year in the US.  This is much less than other meat groups.  In comparison, the average consumption of beef per person, per year is over 60 pounds. 

Students and lamb cooking contest

Students McKayla Rand, Alyson Galway-Howard and Hadley Bickford talk about their lamb loin chop and two potato au gratin with faculty Dr. Aileen Keating, Amy Powell and Barb Clawson, Iowa Lamb and Wool representative for Central Iowa Crop Reporting District.

Some other tasty lamb dishes that students prepared are below from left to right,  are smoked loin slices with potatoes and asparagus,  lamb burger chili, lamb burger pita and chops o' heaven which was the winning entrée.   Professor Morrical says "Eat lamb and wear wool!"

lamb loin with asparagus lamb chili lamb pita lamb loin and asparagus