Off The Beaten Track


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This is our favorite lamb chop recipe. Use a fairly thick chop for even better results.


Enough for 4-5 cops

Our  seasoning blend:

  • Mint - 4 tablespoons fresh mint (not spearmint)
  • Sugar - white sugar or brown sugar - 2 tablespoons
  • Black pepper - coarsely ground 1 tablespoon
  • Salt - I use coarse salt sightly crushed - 1 tablespoon
  • Thyme - fresh thyme leaves 1 teaspoon
  • Oregano - fresh 1 tablespoon

How to prepare the blend (just before you use it):

  • Combine all the seasoning blend ingredients
  • Place into a blender, chopper or the like
  • Place in food mixer and break down the fresh herbs till well combined. Enjoy the fantastic aroma!

Use your fingertips and rub the chops on both sides - cover completely.

Our Basting mix:

  • Butter (If not available at all - use olive oil) - 15 tablespoons
  • Onion - 1 small grated
  • Garlic cloves - 2
  • Pepper flakes - 1 teaspoon

Use the Basting Mix to baste while barbecuing

When done take 1/2 lemon and squeeze lightly over chops.

You can also at this stage mix some olive oil and chopped parsley


100 trillion microorganisms representing more than 500 different species inhabit every normal, healthy bowel

Farmers view on Probiotics (and Pre-biotics for that matter) - applied to Homo Sapiens simply because we farm with Ovis Aries - where it matters

When you are a farmer, bacteria have a reputation for causing disease, and you are continuously pondering the question - could it be a bacterial disease. So when doctors, scientists and practitioners bombard you with the idea of tossing down your throat a few billion of these (bacteria) a day for your "health" might seem — literally and ffiguratively — hard to swallow. Apparently for good reasons - among other suggestions - that you can treat and even prevent some illnesses with foods and supplements containing certain kinds of live bacteria. Conventional drug companies (big business) are frustrated by probiotics being recommended for:

  • irritable bowel syndrome.
  • treatment of gastrointestinal ills,
  • delay the development of allergies in children, and
  • treat and prevent vaginal and urinary infections in women.

For some cultures this may not be a difficult thing:

  • Some Africans are intolerant to lactose in milk and consume a large amount of fermented beverages - sour milk products
  • Northern Europeans consume large amounts of yogurt.
  • Probiotic-laced beverages are also big business in Japan.

An estimated 100 trillion microorganisms representing more than 500 different species inhabit every normal, healthy bowel. These microorganisms (or microflora) generally don't make us sick; most are helpful. Gut-dwelling bacteria keep pathogens (harmful microorganisms) in check, aid digestion and nutrient absorption, and contribute to immune function. Source: (

Some other civilized and mainly "conditioned"  cultures prefer the bottled version, The label of this bottle probably reads as follows:

  • Lactobacillus acidiphillus
  • Bifidobacterium lactis
  • Bifidobacterium longum
  • Lactobacillus thamnosus
  • Lactobacillus casei
  • Lactobacillus plantarum
  • Streptococcus thermophilis

And many more - the longer the list the higher he price, and the more it appears exclusive, custom made, healthy and good!

No at this point my farmers instinct kicks in:

  • 'probiotics are sold as dietary supplements, which do not undergo the testing and approval process that drugs do' - well my organic sheep undergo extensive selection and testing
  • 'manufacturers are responsible for making sure they're safe before they're marketed' - well so do I do
  • 'any claims made on the label are true' -so are my organic sheep labels
  • 'but there's no guarantee that the types of bacteria listed on a label are effective for the condition you're taking them for' -sure that is not the case' case with our organic sheep.
  • 'health benefits are strain-specific, and not all strains are necessarily useful, so you may want to consult a practitioner familiar with probiotics to discuss your options' - well this farming practitioner can vouch for his organic sheep

With none of the above a sure thing on the bottled version - which brings me to my point: Our probiotic recipe!

1. Have available 1 liter of fresh milk, cow, goat or ewe. I use goat.

2. Use a double boiler to heat the milk to 40 - 45 degrees.

3. Obtain, borrow or buy one of the 'vegecaps' with all the goodies inside. Open this and pout it onto the surface of the milk.

4. Stir the milk thoroughly to distribute the starter bacteria

4. Keep at 40 - 45 degrees for 12 hours up to 24 hours.

5. Pour into a container and refrigerate

6. Use your own probiotic scoop by scoop - as and when you feel like it

If this sounds too good to be true - read the following scientific articles:

1. Growth and lactic acid production by Bifidobacterium longum and Lactobacillus acidophilus in goat’s milk. Miloud Hadadji1* and Ahmed Bensoltane2
African Journal of Biotechnology Vol. 5 (6), pp. 505-509, 15 March 2006, Available online at ISSN 1684–5315 © 2006 Academic Journals.

2. Microbial and Processing Criteria for Production of Probiotics: A Review, Bussarin Kosin and Sudip Kumar Rakshit* ,Food Engineering and Bioprocess Technology Program, Asian Institute of Technology, Paholyothin Rd. Km. 42, Klongluang, Pathumthani, Thailand, Food Technol. Biotechnol. 44 (3) 371–379 (2006)