What do you feel are some opportunities/strengths of the Suffolk Association/breed? The diversity we have in the Suffolk genetic base regardless of what of Suffolk you raise. I also believe the USSA has taken some positive steps the past few years to put a real emphasis on the Suffolk as the premier terminal sire for the commercial industry. What do you feel are challenges the Suffolk Association/ Breed faces? Attracting and retaining breeders for financial viability. Our new registration program is state of the art and allows members to extra information such as performance data to add value to your product. What advice would you give a new Suffolk breeder or junior member? Find an older breeder in your area to serve as a mentor. Contact your USSA director and other members with questions you might have regarding selection, care, and breeding of Suffolk sheep. Don’t follow the fads and stick to your goals. If you could do one thing over in designing your breeding program, what would you do differently? At one point I strayed from my goal of raising quality, fast growing, sound sheep that would work in all different sectors of the sheep business in order to have sheep that would win at the shows. I would not do that again. What is your favorite lamb dish/recipe? Lamb chops or leg steaks cooked on the grill. Brenda Reau, Michigan – District 4 How did you get started in the Suffolk business? My husband Mark and I decided we wanted to raise sheep when we were first married and really never considered any other breed. We have been married 44 years and started raising Suffolks 41 years ago when we built our house on land that was part of my grandparent’s farm. What has your involvement been with the Suffolk Association(s) and the sheep industry? I am in my second term serving on the USSA Board and chair the breed improvement committee. I am also the vice president of the new United Suffolk Sheep Foundation. I have been involved with the National Sheep Improvement Program for 21 years and have served as the Suffolk breed representative on the board and am now first vice president. I am in my second term as president of the Michigan Sheep Producers Association and have served on that board for many years. This year we are hosting the American Lamb Summit in Michigan and the ASI Young Entrepreneurs Tour so there are lots of exciting things going on in our state! I also have been appointed by USDA to two terms on the National Sheep Industry Improvement Center Board and enjoy supporting research that will move our industry forward. What do you feel are some opportunities/strengths of the Suffolk Association/breed? I think there is opportunity to supply the commercial industry with rams that meet their needs. Suffolks are the ideal terminal sire and can produce profit for the commercial producers who use them as a terminal sire and for the Suffolk breeders who raise them.
What do you feel are challenges the Suffolk Association/ Breed faces? I think the Suffolk breed needs a strategic plan for education, outreach, and marketing of our breed. What advice would you give a new Suffolk breeder or junior member? To make your sheep operation sustainable, treat it like a business and keep excellent records. If you could do one thing over in designing your breeding program, what would you do differently? When I first started, I bought sheep from a variety of different sales and breeders. That was a mistake. Even if you have outstanding individuals, it will be difficult to design a breeding program around different attributes and genetic profiles. It took several years to develop some uniformity and be able to successfully line breed. What is your favorite lamb dish/recipe? Mediterranean Lamb with Orzo 1 pound ground lamb 1 large onion, finely chopped 2 cloves garlic, finely minced 1 tablespoon ground cinnamon 1 ½ teaspoons dried oregano 2 teaspoons ground cumin 2 ½ teaspoons ground coriander ¼ -1/2 teaspoon crushed red pepper depending on your taste 28 ounce can diced tomatoes 1/2 pound orzo
What has your involvement been with the Suffolk Association(s) and the sheep industry? I sit on the board of directors of the Indiana Sheep and Wool Council and the Indiana Sheep Association (Performance and Strategic Planning Committees). I have served on various committees within the Suffolk Association such as Breed Improvement, Strategic Planning and the Registry Committee. I currently chair the Education Committee. What Suffolk breeders had the biggest impact on you (not your flock, but you), and why? As a group, those breeders who were staying the course in trying to design a no nonsense, functional, truly useful sheep regardless of the whims and fads of the times. They were sharply focused on making an important difference. What do you feel are some opportunities/strengths of the Suffolk Association/breed? The Suffolk Association is blessed to have a core base of seasoned, dedicated breeders who are passionate about what they do. As a group we have a multitalented and informed secretary in Amanda Everts. The breed itself benefits from a large genetic base with documented advantages related to commercial sheep production. What do you feel are challenges the Suffolk Association/ Breed faces? As the US commercial sheep industry becomes a more competitive, efficient source of quality meat for the consumer, we have the potential to supply the demand for superior, commercial, terminal sire genetics. The challenge for the Association is to inform, educate, support and assist the membership in creating and identifying those animals that can meet the demand. What advice would you give a new Suffolk breeder or junior member? Clearly understand your goals, set benchmarks for improvement, define your market and strive to be an honest breeder of integrity. If you could do one thing over in designing your breeding program, what would you do differently? I would like to have been able to obtain more carcass and/ or scan data on all the sheep that we have produced. I am not a fan of single trait selection, and this is only one of many traits that I would have liked to have been able to track more closely. I see it as part of a balanced approach to breeding a better meat sheep. What is your favorite lamb dish/recipe? I had succulent, tender, delicious fall off the bone lamb shanks braised in wine at the Cliff House in San Francisco several years ago. That has been pretty hard to beat.
1 cup chopped fresh parsley 3 tablespoons lemon juice 2 tablespoons olive oil 1/4 cup kalamata olives, halved 1/2 cup crumbled feta cheese
• Place the lamb and onion In a Dutch oven or other heavy bottomed pan over medium heat. Cook, stirring to break it apart, until it is nicely browned and onions are soft. • Stir in the cinnamon, oregano, coriander, cumin, red pepper flakes, and garlic and cook for a few minutes until the spices smell toasted. • Stir in the tomatoes and bring to a boil then turn down the heat and simmer for 15 minutes while you cook the orzo. • When orzo is cooked and drained stir in lemon juice, olive oil, and ¾ cup of the parsley. • Spread orzo mixture on a large platter and top with the lamb mixture. • Top with feta cheese and olives. • Sprinkle with remaining parsley. • Garnish with additional parsley and lemon slices if desired. Bill Zwyers – District 4 How did you get started in the Suffolk business? My flock began with the purchase of a small group of commercial Suffolk ewes. Every subsequent generation of ewe lambs was improved as they were bred to registered Suffolk rams. Registered ewes were later added, and the flock grew from there.
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