My 16 year old received a golden retriever in July of 2005 and named him Buck. Buck was a great puppy with an outstanding disposition and a very smart dog. The whole family including several cats became very attached to Buck during his adolescence.

On a fateful Sunday afternoon in January 2006 my son and I had let Buck ride in the back of my pickup on the road for the first time. He has always thoroughly enjoyed riding through the pastures checking cattle wagging his tail vigorously. Half way back to our home near Monticello on a lazy gravel road I noticed in the rear view mirror he had leaned over the edge to far. Being a smart dog, he was preparing to land at 25MPH on a gravel road. He successfully had the front wheels on the tarmac in great shape with no damaged other than a skinned jaw; however, the left rear leg twisted on impact and created a candy cane double spiral fracture.

My son and I immediately called our local vet Dan Goehl DVM, one of the best young vets in Missouri. Dr. Goehl indicated this was a bad break that he could not set. He suggested a specialist in a neighboring community whom informed us it was a very tough break and would cost $1750 with no guarantees. Another phone called to the University of Missouri vet school generated a $3000 broken leg estimate based on the X-ray above and no guarantee due to the specific break.

After consulting with Dr. Goehl again, we decided to take Buck home and attempt a raw diet cure while enclosed in a 5 x 6 pen to limit movement. Buck received 1 - 2 pounds of 75% burger daily and all of the marrow bones and knuckle bones he would devour. This was topped off with an eye dropper a day of the Or-ion concentrated minerals and a teaspoon of organic calcium sold in the web store.

The results were fast and amazing. Pain pills were given the first 5 or 6 days only. By week 3, Buck was putting weight on the broken leg. By the end of week four, Buck was standing on both rear legs wanting out of his enclosure. On week six, he escaped and was roaming around our yard wagging his tail vigorously. By the end of week 8 you could not tell he had a thing wrong and his gait was perfect.

Dr. Goehl asked us to not talk much about the recipe for Buck's healing as it was going to bad for their broken leg repair business!

Just goes to show mother nature is a powerful force when good nutrition is applied along with tender loving care.

Buck is strictly a front seat passenger from now on!

The following sale items will be in effect through midnight March 31, 2007. You will note the pre-cooked shrimp sharply reduced in price as we are trying to even out supplies.

• Box 4AL - 25 one pound packages of 75% lean burger
• Pre-cooked Organic Shrimp - 12 one pound packages
• Slow Roasted Shredded Beef Plain - 14 one pound packages

INGREDIENTS

• 1 - 5.25 Lb Grass-Fed Leg of Lamb
• 2 TBL Fresh Rosemary
• 2 TBL Fresh Oregano
• 2 TBL Fresh Sage
• 1 TBL Fresh Thyme
• 6 Each Large Garlic Cloves, Peeled
• 1 lg. Bulb of Shallot Peeled or 2 TBL Sweet Onion
• 1 Cup Olive Oil
• 1 TBL Balsamic Vinegar
• 1 Cup Red Wine
• 1 TBL Fresh Lime Juice
• 1 TBL Stone Ground Mustard
• 1 TBL Sea Salt or Kosher Salt
• 1/2 TBL Ground Black & Pink Peppercorns

PREPARATION:

1. With a sharp knife, lightly slit outside of Leg of Lamb in crisscross pattern.
2. Prepare food processor with metal blade.
3. Remove stems and coarse chop all fresh herbs, onion and garlic.
4. Place herbs, garlic & onion into processor and pulse chop 4-6 times until chopped medium.
5. Measure out rest of ingredients.
6. Turn on processor and add oil in stream.
7. Scrap down sides of processor bowl to incorporate all herbs and spices.
8. While processor is turned off add rest of ingredients and then pulse chop until fully incorporated.
9. Place Leg of Lamb into large baggie or food grade bag and cover with herb mixture. Make sure to fully cover Leg with ingredients. Close bag and continue to incorporate herb mixture over Leg.
10. Refrigerate Leg of Lamb and allow to marinate for at least 30 hours. Remove Leg 2-3 times during this period to further shift Leg and incorporate herb mixture to all areas of the roast.
11. Remove Leg of Lamb 4 hours prior to cooking and let rest at room temperature in the marinate.
12. Preheat BBQ or oven to 375-400 degrees.
13. Remove Roast from bag and attach to rotisserie spit tightly. *Or place on heavy gauge roasting pan for oven roasting.
14. Place Lamb on BBQ rotisserie or oven and cook at high temp. for 20 minutes.
15. Remove roast from oven or BBQ and reduce heat to 190-200 degrees.
16. Return roast to oven or BBQ and Slow roast Lamb for 6 hours with spit roast or in oven at approximately 190-200 degrees until internal temperature reaches 135 degrees.
17. Remove roast and let rest for 20-30 minutes lightly covered with foil before slicing against the grain for service

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U.S. Wellness Meats was founded on September 1st, 2000. Pasture management and meat science research originated in 1997. The company office is domiciled in Monticello, Missouri in Lewis County which joins the Mississippi River 140 miles North of St. Louis. The company has branched from beef products into lamb, certified humane pork, free range poultry, salted and unsalted grass-fed butter, grass-fed raw cheese, raw honey, gourmet rabbit , artisan soaps, wholesale packs, nutraceuticals , organic shrimp, grass-fed goat , pre-cooked entrees and on sale products.

ROCKET FUEL FOR ATHLETES

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