Free-Roaming Lamb (photo by Scott Liddell, courtesy of morguefile.com)

Next time you want to serve a special appetizer for a gathering of friends and family try the recipe below, a savory fusion of traditional Asian won tons and American Natural Lamb.

Ben Caulkins, Founder of Ohio’s Great Midwest Lamb Company, gave us this recipe for enjoying his American Natural Lamb. Ben and a select group of family farmers raise their lambs slowly, allowing them to freely roam, graze, and exercise. Additives are not allowed in Ben’s natural lamb; no artificial flavor, coloring, chemical preservative, or any other artificial or synthetic ingredient. True to Ben’s vision for a natural product, they are kept hormone free.

The delicious result is lamb that is unique in its full flavor and texture. Just as wines differ in taste according to the soil in which the grapes are grown, distinctive meat flavors come from the food on which the animals have been raised. The finest flavors come from lambs raised on the lush pastures of America's heartland.

Ingredients for 4 Servings

• 1 Jar (10 ounces) apricot preserves
• 1 Cup water, divided
• 2 Tablespoons soy sauce
• 1 Tablespoon white vinegar
• 1/4 Teaspoon finely chopped fresh ginger
• 2 Cups (about 8 ounces) finely chopped cooked lamb leg
• 1/4 Cup finely chopped carrot
• 1/4 Cup finely chopped Daikon radish
• 1/2 Cup finely chopped cashews
• 1 Package (16 ounces) won ton skins
• Vegetable oil for deep-frying

Preparation

Glaze:
1. In a 2-quart saucepan, combine preserves, 1/2 cup water, soy sauce, vinegar and ginger.
2. Bring to boil, reduce heat and simmer uncovered 3 to 4 minutes or until slightly thickened, stirring constantly.
Won Tons:
1. Combine lamb, carrot, radish, cashews and 1/2 cup of glaze; add 1/2 cup water to remaining glaze and set aside to use as a dipping sauce.
2. Place 1 teaspoon of lamb mixture in center of each won ton skin.
3. Fold one corner over the filing to meet opposite corner and moisten edges with water to seal. Keep won ton skins and filled won tons covered in damp towels while you work so they do not dry out.
4. In 3-quart heavy saucepan, heat vegetable oil to 360 degrees F.
5. Fry 3 to 4 won tons at a time, 1 to 2 minutes or until golden brown; turn over once.
6. Remove and drain on paper towels.
7. Serve with dipping sauce.

Note: Fried won tons may be frozen and reheated later. To reheat, place single layer of frozen won tons on baking sheet. Bake in 350 degrees F oven for 10 to 12 minutes or until thoroughly heated.

To view a good recipe for dipping sauce go to: Asian Dipping Sauce

If you’d like to order some free-range lamb raised on the lush pastures of the American Midwest go to: American Natural Lamb